Brussels Sprout Chips

Brussels sprout chips are a creative way to turn Brussels sprout leaves into a healthy and satisfying snack. They are salty, crispy, and highly addictive. Trust me, you'll want to make a big batch of these! These Brussels sprout chips are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Prep Time20

Cook Time10

Total Time30

Servings: (½-cup) servings

Calories: 79kcal

Equipment

Ingredients

1 lb Brussels sprouts *
1 Tbsp. olive oil
1/4 tsp. salt

US Customary - Metric

Instructions

Separate the Brussels sprout leaves. Trim the bottoms of the Brussels sprouts - I find it easiest to cut a triangle from each side. Most outer leaves will automatically fall off. Keep cutting away the stem as you get deeper into the sprout to get as many leaves as possible. You'll be left with the middle of each sprout which is too small to peel - don't throw the cores away; they can be shredded and used in salads or soups.
Season. Add the Brussels sprout leaves to a large mixing bowl together with the olive oil and salt, and toss to coat.
Bake. Transfer the leaves onto a bare baking sheet, spread them into a single layer, and bake them at 250°F/121°C until crispy and slightly charred on the edges, for 30-35 minutes. You could also bake the Brussels sprout chips at 350°F/177°C for 10-12 minutes, but you'll get much more browning. The veggie chips will take a little longer to bake, but at least you don't get any burnt pieces. An extra tip - place all the leaves facing downward on the baking tray. It takes a few extra minutes to flip them all the same way, but this will ensure they cook evenly and slow the edges from burning too quickly. If some leaves crisp up faster than others, transfer the crispy leaves to a serving plate and continue baking the rest for a couple more minutes until all the leaves are crispy.
Store. Leftover Brussels sprout chips keep well in an airtight container in a cool, dark place for 5-7 days. If the chips soften, you can re-crisp them in a warm oven.

Notes

*1 lb/453.6 g of Brussels sprouts yield ~ 5 cups of Brussels sprout leaves.

**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition