Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

　　

Ingredients

Serves 4

　　1 pound brussels sprouts

　　3 tablespoons olive oil

　　1 teaspoon sea salt

　　

Step 1

1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.

　　

Step 2

2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.

　　Reprinted with permission from Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Copyright © 2014 by Mayim Bialik, PhD, and Jay Gordon, MD. Photos by Denise Herrick Borchert. Published by Da Capo Press, a member of the Perseus Books Group.