Spicy Brussels Sprout Chips

01Method

1. 1

   Heat the oven to 325°F (165°C) with a rack positioned in the upper third. Line a baking sheet with aluminum foil.

2. 2

   Whisk together the olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to form a coating.

3. 3

   Remove the outer leaves from the Brussels sprouts by trimming their stems — aim for about 5 leaves per sprout. Set the remaining cores aside for another use. Add the leaves to the bowl and toss with your hands until fully coated, then arrange them in a single layer on the prepared baking sheet.

4. 4

   Roast in the preheated oven until wilted and beginning to brown, approximately 15 minutes. Remove any leaves that have turned crispy to a serving plate, then continue roasting and pulling out crispy leaves every 5 minutes until all are done, about 10 minutes more.