Brussels Sprouts Chips

Move over kale chips, there’s a new healthy, crunchy veggie chip on the scene. If you love roasted Brussels sprouts, then you will be obsessed with this salty, crunchy snack.  Although these are a bit more work than kale chips, they are oh-so-worth it.

Brussels sprouts

INGREDIENTS (serves four)

1 pound of Brussels Sprouts

2 tablespoons of extra virgin olive oil

1/4 teaspoon of sea salt or kosher salt


Preheat oven to 350 degrees

After washing the Brussels sprouts, peel off the outer leaves into a bowl.

*TIP – Cut off the stems of each sprout with a paring knife as you peel off the leaves. Keep cutting off more stem as you pry more layers off and get closer to the middle. When it’s too hard to peel anymore leaves off from the tightly folded center, keep those pieces for future sautéing or roasting.

Toss the leaves with olive oil and the salt.

*optional – you can a tablespoon of organic apple cider vinegar, if you want a Salt & Vinegar flavored batch of chips. Or some grated Parmesan.

Line a rimmed baking sheet with parchment paper and spread the leaves out evenly.

Bake at 350 degrees for ten minutes. These leaves will cook at different rates and unevenly and it takes a little watching and waiting to figure out what works for your oven.

Take out any leaves that are brown and crunchy and rearrange the remaining leaves as they shrink and stir them around on the baking sheet evenly.

Keep baking those remaining leaves (and watch them closely, between texting) until they are all brown and crispy.



*Recipe adapted from