Like kale, Brussels sprouts packs in vitamin A, C, and K, the last of which is necessary for blood clotting. Using just the leaves of the veggie makes for thin and crunchy chips full of that salty, tangy flavor you love.
1. Preheat oven to 350 degrees and line one or two large baking trays with parchment paper. Cut stem from each sprout and peel off leaves, saving center for another recipe, if desired. You should have 3 cups leaves.
2. In medium bowl, lightly drizzle leaves with balsamic vinegar and seasoning. Bake for 8 to 10 minutes until crispy and brown around the edges. Add additional seasonings to taste before serving, if desired. Store in an airtight container for 1 to 2 days.