Granted, brussel sprout chips may be a tad more fiddly to make than kale chips but I much prefer the taste so to me these are worth the extra effort. My children love them too.
To prepare chop the bottom of the sprout and gently peel off the leaves (chopping more off the bottom when you need to). I always save the centres for my next meal.
Wash the leaves well and place in a bowl and add your preferred choice of topping. Traditionally most people use olive oil and sea salt which is delicious, but I don’t like to overheat olive oil so I use coconut oil and cumin. Give the leaves a good mix with your hands making sure they all are well coated and place in a thin layer on a tray.
Bake in a moderate oven for 7-10 minutes until they start to go brown (don’t worry if some leave go brown, they won’t have the bitterness of overcooked kale). Remove from heat and in a few minutes they turn crispy. Best eaten straight away.
Play around with different flavours and let me know what works for you.