Directions
2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)2 tablespoons of melted ghee
Kosher salt to taste
Lemon zest (optional)
Instructions
Preheat oven to 350°F.
Mix the leaves, ghee, and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips. (optional)
Recipe inspired by this cookbook!
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