Recipe – Brussel Sprout Chips with Tuscan Herb Salt and Lemon

These taste so good and its funny, because I know these may well be the least favourite vegetable of all time to
some people, but these would even sway the doubters. Believe me they taste very good. Nice idea for a
healthy snack instead of the usual.
Brussels Sprouts
20 Brussels sprouts
1/2 Tbsp olive oil
1/4 tsp tuscan herb salt
1/2 Lemon juice

Preheat oven to 200°C.
Trim the ends of the brussel sprouts and peel off the leaves. Try to make sure the leaves are similar thickness so
when you take them out they are all roasted evenly. If won’t be perfect as some thinner leaves may start to crisp up
sooner on the flip side if they are too thick they will not roast properly.
Place the leaves in a bowl and coat them with olive oil
Brussels Sprouts
Lay the leaves on an oven primed baking sheet tray
Brussels Sprouts
Roast for 10 minutes and afterwards return the leaves to a bowl and sprinkle tuscan herb salt and lemon juice.