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Level
very easy
Prep Time
10 min
Total Time
50 min
Serves
6

Ingredients

1 1/2 lb
Brussels sprouts
750 g
3 tbsp
olive oil
45 mL
2
cloves garlic, minced
3 tbsp
grated Parmigiano Reggiano Cheese
45 mL
4 tsp
sesame seeds
20 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Trim ends and pull off outer leaves of sprouts to make 4 cups (1 L) packed leaves (reserve cores for another use). "Massage" leaves with olive oil until well coated. Toss with garlic, cheese, sesame seeds and pepper. Arrange in single layer on prepared baking sheet.
Step 2
Bake 15 to 20 min., turning over after 8 to 10 min., until leaves are golden and crispy. Serve immediately.

Tip

Chips are best eaten fresh from oven.
Chop leftover cores of Brussels sprouts and add to soups or pastas. Finely slice and add to salads.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
140
Fat:
9
Saturated Fat:
1
Carbs:
10
Fibre:
3
Sugar:
2
Cholesterol:
5 mg
Protein:
5
Sodium:
90 mg
Potassium:
0