2 cups -shelled Brussels Sprouts
2 tbsp -butter, coconut oil, or any cooking oil
-Lemon Zest (optional)
-salt and pepper

Directions:

Preheat oven to 350°. Peel sprouts by trimming off
the end of the sprout and peeling off the outer leaves
until you see a slightly lighter green, shiny surface
emerge. You may cook just the leaves for chips or cut
the remaining sprout in half and roast all together.
Mix leaves, sprouts (if using), butter, salt and pepper
together in a bowl and add lemon zest if desired.
Plae on parchment paper, 2 trays, and bake until
leaves are crispy.