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How to Make Crispy Brussel Sprout Chips

Crispy baked Brussel Sprout Chips with just a drizzle of olive oil and a pinch of sea salt. Healthy, paleo, vegan, easy to make and loved by all!

How to Make Crispy Brussel Sprout Chips

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I have found a whole new love for Brussel sprouts you guys, and tough I’ve made these chips 3 times last week, I can honestly say I just couldn’t keep up with the demand. So you can forget about finding a way to store them, because those babies won’t even get a chance to cool off completely. 

They were literally gone as soon as they came out of the oven, so prepare yourself to make a few batches of them.

Brussel Sprouts

What to serve with:

  • grated parmesan cheese
  • sweet chili sauce
  • a squeeze of lemon
  • with these honey balsamic chicken thighs & butternut squash
  • instead of fries with the ultimate burger

Crispy Brussel Sprout Chips Appetizer

The best way to make crispy Brussel sprout chips is to bake them!

Why ? Because you will get extra light chips that are good for you, with literally just a touch of olive oil and sea salt. So if you are looking for a healthy way to cook them, baking is your best friend. 

Baked Brussel Sprout Chips

I won’t lie you guys, you will need to dedicate some time to peeling the outer leaves from the sprouts. I say about 20 minutes or so, but you can do this a day in advance and store them in a bowl in the refrigerator covered with plastic wrap. 

Roasted Brussel Sprouts Leaves

Very important to not over salt them! Wait till they come out of the oven  and taste them before sprinkling any extra sea salt on top.

Go very light on the olive oil as well, we want a very thin layer to barely coat the tray and the leaves and end up with this beautiful mess 🙂

Roasted Brussel Sprout Chips

 

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How to Make Crispy Brussel Sprout Chips

Crispy and light baked Brussel Sprout Chips with just a drizzle of olive oil and a pinch of sea salt, quick, easy and good for you!
Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 68kcal
Author Florentina

Ingredients

  • 1 lb Brussel sprouts -leaves only
  • 1 drizzle olive oil
  • 1 pinch sea salt
  • 1 pinch red pepper flakes (optional)
  • 2 tbsp parmesan cheese (optional)
  • 1 lemon -cut into wedges

Instructions

  • Preheat oven to 400”F
  • Gently peel the outer leaves of the brussel sprouts without tearing them. Reserve the center of the sprouts for other uses.
  • Drizzle a tiny bit of olive oil on top of a large cookie sheet. Sprinkle with a small pinch of sea salt and pepper flakes.
  • Place the brussel leaves on top cookie sheet and using your hands gently toss them to coat in the olive oil very lightly.
  • Spread them around preferably without touching each other or overlapping.
  • Bake them in the preheated oven for about 5 to 8 minutes until they start turning golden brown. Check often making sure not to burn them. Shake the cookie sheet once or twice midway.
  • Serve the Brussel sprout chips hot with grated parmesan cheese on top or a squeeze of lemon juice.

Nutrition

Calories: 68kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 478mg | Fiber: 5g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 110.7mg | Calcium: 84mg | Iron: 1.7mg

Crispy Brussel Sprout Chips Recipe Video!

 You’ll Also Love:

Black Bean Spaghetti Recipe with Brussels Sprouts & Avocado

Black Bean Spaghetti & Brussels Sprouts

Sweet Potato Rounds Recipe with Goat Cheese, Cranberries & Honey Balsamic Glaze

Sweet Potato Rounds

Autumn Salad Recipe

Roasted Autumn Salad

How to make roasted spaghetti squash boats

Roasted Spaghetti Squash

Filed Under: Appetizers, Gluten Free, Sides, Vegan, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Platter Talk

    October 10, 2016 at 5:40 pm

    5 stars
    Those are the prettiest brussels sprouts that I’ve ever seen! They look and sound tasty, as well.

    Reply
    • Florentina

      October 11, 2016 at 7:49 pm

      awww thank you, you know just Brussel sprouts doing their thing!

      Reply
  2. Chef Mireille

    October 10, 2016 at 7:26 pm

    Wow what a unique and healthy idea!!!

    Reply
  3. Lynda

    October 11, 2016 at 3:09 am

    Those sound Great!!!

    Reply
    • Florentina

      October 11, 2016 at 7:50 pm

      Thanks Lynda, hope you give them a go soon! ~Florentina

      Reply
  4. Elizabeth

    October 11, 2016 at 3:34 am

    5 stars
    Gosh, what a fantastic idea! We go love Brussels sprouts in this house – what a great way to eat them!

    Reply
  5. Aish Padihari

    October 11, 2016 at 11:41 am

    5 stars
    My hubby is a big fan of brussel sprouts. I buy them almost every week. great idea about the chips.

    Reply
  6. Sarah

    October 11, 2016 at 1:49 pm

    5 stars
    I love love love Brussels Sprouts! The crispier the better! You can bet I’ll be making these for our next Super Bowl Party!

    Reply
    • Florentina

      October 11, 2016 at 7:50 pm

      Lightbulb moment! Heck yeah, Brussel sprout chips will be a thing at my next Super Bowl Party too! Duhhhh!

      Reply
  7. Scott

    August 11, 2017 at 11:15 am

    Perfectly crispy If you work in batches, absolutely worth having a little patience. Will make again and I hope to find the sprout leaves in the fall at the market to cut down on prep time. Otherwise prep in advance if making this for more than a couple of people. Otherwise amazing easy recipe.

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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