Sunday, May 19, 2013
Roasting vegetable chips. It's not just for kale anymore.
That is, we had some brussels sprouts sitting around, I chopped off their bottoms, ripped off their leaves, chopped the bottoms some more, ripped off more leaves, etc. until there was nothing left. Then I tossed with olive oil and salt, roasted at 350 degrees for 10-15 minutes, and filled my belly full of leafy greens. Lunch!
You can find a more specific recipe for brussels sprout chips here.
[Edit: I have since discovered that just cutting the sprouts in half and roasting them in a bunch of salt is way less effortful and still tasty. The more you know.]