Officially losing our minds over these brussels sprout crisps in the kitchen. A friend mentioned she makes them for her kids and they gobble them up, so we had to try. The recipe is rough as it's mostly to taste and patients for quartering brussels sprouts... I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips. Brussels are nutrient and fibre full. They also have vitamin C, almost 50mg in a 1/2 cup. With daily intake varying from 25mg to 120mg depending on your age and gender, this is a delicious way to get some extra vit C into your body. Brussel Crisps  1 lb brussel sprouts 3-4 tbsp organic olive oil himalayan pink salt  black pepper Wash sprouts, chop stumps and compost, quarter length wise, toss well with olive oil and season as needed. Place on dehydrator tray overnight or until crunchy.

20130502-163315.jpg How much easier and cheaper can making your own kale chips get! Organic baby kale... are you kidding me. Organic Baby Kale Chips 2 big handfuls, organic baby kale 2 tbsp olive OR flax OR coconut oil Cracked pepper Himalayan pink salt to taste Combine ingredients in a bowl, massage until coated and dehydrate at 115° for 4 hours or if you're looking for conventional oven directions check out Cat's Kale Is The New Black post from September. This recipe is just the tip of the iceberg, get creative or snoop around online for different kale chip seasoning ideas.