Brussels Sprout Chips

As a compulsive snacker, I try to find and create guilt-free recipes so I don't feel weighed down during the day after a few rounds of snacking. Although I am a fan of kale chips, I am never truly satisfied with the thin flaky crisps I am left with after baking. Brussels sprouts are a bit more dense and give a great flavor when roasted. Just a heads up --  they will still be a bit soft in the center if you want to keep that bright green color. If you like them crispy throughout, leave them in the over a few minutes longer. They will be much darker but also much crunchier.

Ingredients:
1 bunch brussels sprouts
cooking spray
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
pinch cayenne



1. Heat oven to 400 Degrees F.Cut thick ends off of brussels sprouts and then cut in half. Peel off leaves as many leaves as possible until just the small center remains.
2. Lay brussels sprout leaves on a sheet pan in one even layer. Spray with cooking spray to coat all leaves.
3. In a small bowl mix together salt, pepper, garlic powder, onion powder and cayenne.
4. Sprinkle evenly over leaves.
5. Bake until edges of leaves begin to turn brown and crispy, about 10 min.