Crispy Brussels Sprouts Chips

Preheat the oven to 350 F.

Clean the Brussels sprouts and pat them dry. Trim and discard the ends. Slice them very thin or remove the outer leaves and place them into a bowl. Toss in oil, salt and pepper and mix with your fingers.

Lay the Leaves on a large baking sheet. Add more seasoning if desired. Bake for 10 minutes until slightly golden, crispy and fragrant.

For the sauce, combine mayonnaise, wasabi paste and honey (or agave) in a small bowl. Transfer it to a squeeze bottle or zip-lock bag with the corner snipped off.

To serve: Evenly divide Brussels sprout among four serving bowls and squeeze the mayo-mixture over each bowl. Gently add a little ponzu to each bowl, carefully pouring it down the sides of the bowls. Sprinkle with furikake, if desired and serve.