Wait, don’t turn the page – these chips are crispy, salty and have an abundance of Vitamin C.
LISA’S TIP - The easiest way to release the leaves is to keep trimming the bottom stem as you peel away the layers. This is the most time consuming part, but once it is done, the rest is a breeze. If you find peeling the layers off too time consuming, you can simply cut in half through the stem and roast the same way, although you might need to increase the cooking time by 5-10 minutes. Top the roasted Brussels sprout chips with extra parmesan, and this is one addictive snack!