Roasted Brussels Sprouts Chips

Reprinted from 'The 52 New Foods Challenge' by arrangement with Avery Books, Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee on San Jose Mercury News. Here's the origional link:

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb Brussels sprout, trimmed
• 2  tablespoons  extra-virgin olive oil
• 1⁄4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees.
2. Using your fingers, peel away the leaves from the sprouts.
3. Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
4. Bake for 10 minutes, then toss the leaves in the pan. Reduce heat to 250 degrees and bake for 10 minutes more or until the leaves are crispy and almost burnt. Let your kids watch closely to figure out the best timing for your oven.
5. Tip: The easiest way to peel the leaves is to cut off the ends, turn the sprouts over and gently pry the leaves away starting at the stem. Keep trimming off the ends as you go to make it easier to peel off the layers. This takes patience (and time), but it's a fun activity for your kids. As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sauteing or roasting.