Lemony Dill Brussel Chips

yield:4 cups
prep time:15 min
cook time:7 min
ready in:10 min
  • 4 cups outer leaves from brussels sprout
  • 2/3 tsp heat stable fat of choice, like bacon fat or coconut oil, melted
  • 1/2 tbsp fresh squeezed lemon juice
  • 1/3 tsp dried dill
  • Pink salt or sea salt to taste
  • Pre-heat oven to 400f.
  • Combine the softened fat, lemon juice and dill in a small bowl and mix well.
  • Lay the prepared brussels leaves onto a large rimmed baking sheet, pour mixture from small bowl over top and and toss well. Sprinkle with desired amount of salt.
  • Spread the brussels out over the baking sheet so they are in a single layer and not overlapping.
  • Bake for 5 to 10 minutes, flipping half way or until desired crispiness, taking caution not to burn the delicate leaves. I left mine in for 7 minutes, tossing after 5 minutes of cooking.
  • Remove from the oven and eat them up!