If brussels sprouts are a staple of your Thanksgiving meal, you'll love this.
As you're prepping your brussels sprouts for the holiday, save the leafy ends that separate as you cut the sprouts and turn them into delicious, crispy chips! Place them in a sealed container in the refrigerator until you're ready to bake them. Now, considering it'll be post-Thanksgiving, it may take a couple days to regain you appetite!
Making these chips only requires three ingredients - brussels sprouts, extra virgin olive oil, and sea salt - and just a short amount of time.
The process: Preheat oven to 350 degrees. Coat the leaves of the brussels sprouts in an extra virgin olive oil. This recipe used our Chilean Leccino, a recently crushed oil featuring fruity flavors, balanced pungency, and little bitterness. Sprinkle mixture with sea salt of your choice. In this case, I used our French Fleur de Sel.
Arrange on a pan and bake for 8-10 minutes, until crispy and lightly browned.