This recipe is good for a cup of chips.
- 12 – 18 brussel sprouts
- 1 tablespoons of olive oil
- 1/2 a teaspoon garlic salt
Peel as many leaves as you can from each sprout, without tearing them. Place the leaves in a bowl of water. Once all the leaves are peeled rinse them in the bowl of water and then place in a paper towel or tea towel and delicately pat dry the leaves. Place the dried leaves on a baking tray. Pour the olive oil over the leaves and mix well. Spread some of the garlic salt over and then place the tray in the over at a temperature of 425 degrees centigrade for 5 to 7 minutes.