Simple to make and hard to keep around the house, this recipe would make a nice addition to a party. Watch for rave, and surprised, reviews.
Brussel Sprout Chips
2 cups brussel sprout leaves (use the outer leaves from 2 pounds of brussel sprouts)
2 Tbsp melted ghee (see recipe below)
Sea salt to taste
Optional: garlic powder, cayenne pepper or other desired spice.
Mix sprout leaves, ghee and salt in a large bowl and stir to mix well and coat the leaves evenly. Spread leaves out on parchment lined baking trays so they are in a single layer. Bake for 8-10 minutes or until crisp and brown around the edges. Zest lemon over leaves, add desired spices.
I am really not sure how to save these, as we always eat the whole batch in one sitting. I believe you could store them in an airtight container and recrisp in the oven if needed.
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Directions for Making Ghee
Cut the butter into cubes and place in a medium saucepan. Start with one stick in a small pan for the first time. Heat the butter over medium heat until completely melted. Cook for about 10-15 minutes until three layers form (foam, clarified butter and milk solids). Once milk solids have browned and center layer is golden and clear, cool slightly for 2-3 minutes, then pour slowly through a wire mesh strainer lined with several layers of cheesecloth.
For a great explanation of the this process of making ghee, visit 101cookbooks.com.