Brussel Sprout Chips

I haven't been posting lately, so sorry about that! This month is super busy with midterms coming up.
Anyway, let's talk BRUSSEL SPROUTS.
Everyone in my family likes brussel sprouts. Most kids cringe at the bitter taste, but I never really had a problem with them.

When I was younger, my mom would bake our brussel sprouts in the oven with some olive oil and salt. I always sat next to the oven hoping some of the leaves would fall off and get crispy so I could munch on them while I watched my mother cook. By the time the brussel sprouts made their way to the dinner table, all that was left were the mushy insides.

When I finally got my dehydrator, I thought about all of the different kinds of chips I could make. My first thought was Brussel Sprout Chips. Full of vitamins and minerals, these chips are the perfect snack. They taste WAY better than any kind of chip you will find at your supermarket.

Ingredients (makes 4 large handfuls):

• 1 bag of raw brussel sprouts (about 4 cups)
• 2 tbsp of olive oil
• salt

Directions:
Peel the leaves off of the brussel sprouts until you are left with a little stem. Put the leaves in a large bowl and repeat until you are out of brussel sprouts. Rub the leaves with olive oil and salt. Once all of the leaves are coated, put the leaves into your dehydrator overnight. If you don't have a dehydrator, you can put them in the oven at 200 for 15-20 minutes or until they get crispy. Enjoy!