These Crispy Brussels Sprouts Chips are easy to make and SO delicious even your kids will love them!
This recipe has been a long time coming. I have to give all the credit to my husband, Tim. It was YEARS ago now that he first suggested I make Crispy Brussels Sprouts Chips.
When I first started roasting Brussels Sprouts, he noticed how much he loved the crispy outer leaves the best. Then, our son Luke would ask for more of the “chips”. So one day Tim said, “Why don’t you make a batch of just the Brussels Sprouts Chips?”
I finally listened. 
I only wish I’d listened sooner.
Don’t make the same mistake I did. I know Brussels Sprouts aren’t as universally hated as they once were, but if you’re still slow to come around, give these a try. I am convinced that these Crispy Brussels Sprouts Chips can bring over even the haters.
Hint: If you already LOVE Brussels Sprouts, I give you some more recipe ideas at the end of this post. Keep on scrollin’ to see them.
You don’t even need a fork. You can eat these crispy little flakes with your fingers, and that makes my kids happy. Okay, it makes me happy, too.
To make these, it takes one extra step more than if you were just roasting them regular style. Trust me, it doesn’t take that much longer and it’s totally worth it.
All you have to do, after you cut off the tough end and cut it in half, is peel away the outer leaves until you get to the core of the sprout. Don’t throw those middles away–you can totally use those for roasting and they are still delicious.
You want to make sure you give the leaves plenty of room on the baking sheet. If you overcrowd them, they won’t get as crispy. I recommend two sheets for the amount in the recipe. Here are some before and after shots of the Crispy Brussels Sprouts Chips:
Before
After
I just know you’re going to love these, so I hope you make them soon!
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Crispy Brussels Sprouts Chips
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Description
We roast the outer leaves of Brussels Sprouts until they are a crispy delight!
Ingredients
- 1 1/2 pounds large Brussels Sprouts
- 2 teaspoons avocado oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- After washing and drying the Brussels Sprouts, cut off the tough end and then cut them in half. Discard the ends.
- Peel away the outer layer of the sprouts until you get to the core. As you get closer to the middle, you may need to slice off a bit of the end as you peel away to help the leaves release. It depends on how much of the end you cut off initially. Save the middles for another use.
- Spread the leaves among two baking sheets. Drizzle each sheet with 1 teaspoon avocado oil and 1/8 teaspoon salt. Toss to coat evenly.
- Bake in the preheated oven about 10 minutes, or until the leaves are browned and crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 50
- Fat: 3 grams
- Carbohydrates: 4 grams
- Fiber: 2 grams
- Protein: 2 grams
If you make this Crispy Brussels Sprouts recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama ?
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
Want more ways to enjoy delicious Brussels Sprouts? Here you go!
Balsamic Roasted Vegetables (use the middles in this!)
Warm Brussels Sprouts Salad with Pomegranate and Goat Cheese
Roasted Vegetable Buddha Bowl
Roasted Brussels Sprouts with Apples and Almonds
Looks yummy!
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Goodness, amazing! Those sound great. I cherish how imaginative individuals are getting with keto. When I was on it, I experienced serious difficulties with the absence of assortment.
★★★★★
Can you use olive oil instead?!
Yes, you can. I just try to not use olive oil at higher heats, but you certainly can.
Hi Maryea – I’m excited to try this. What temp for the oven? Thanks!
Well that’s important information, now isn’t it?! Off to edit now–thanks for the heads up that I forgot that!
I guess I should have told you the temp in my reply! Sorry about that–it’s 350 degrees.