1 pound Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoons pink Himalayan salt
Preheat oven to 350 degrees.
To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.
Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.
Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.
SOURCE: Thrive Market