*Recipe adapted from NomNomPaleo
These are absolutely amazing and have quickly become one of my favorite snacks.
2 cups of brussels sprouts leaves (outer leaves from 2 lbs. of brussels sprouts)
2 tablespoons of melted duck fat (other options: olive oil, melted ghee, avocado oil)
Kosher salt to taste
Preheat oven to 350˚ F
Peel leaves off of brussels sprouts
Melt duck fat and drizzle over leaves. Add salt to taste and toss leaves.
Lay the leaves out on a cookie sheet, separate them as much as possible.
Bake for about 10 minutes. Hint: Some chips might need to be in the oven longer than others. I typically take some out after 10 minutes, then keep my eye on the others as they cook for a few minutes longer.