Although I love eating the crisp outer leaves of roasted brussels sprouts, it never occurred to me to focus on the leaves and roast them to a crisp. Sandy Smith of Eat Real shares a recipe for brussels sprouts chips, in which the outer leaves are separated from the centers and everything is tossed with salt, pepper, and olive oil before roasting. "When I make these, there are never, ever any leftovers," Smith says.
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