Spicy Brussels Sprout Chips Recipe

Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.

Mix olive oil Dijon mustard sea salt and red pepper flakes in a large bowl to make sauce.

Trim the stems of the Brussels sprouts to release outermost leaves about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.

Roast leaves in the preheated oven until wilted and lightly browned about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting removing crispy leaves at 5-minute intervals until all leaves are crispy about 10 minutes more.