I love brussels sprouts. Seriously. I’ve been talking about the goodness of roasted brussels sprouts since I learned about them from Ina Garten ten years ago. Watching her roast vegetables with olive oil and salt changed my world. I’ve never met a roasted vegetable I didn’t like.
A year ago, I asked you what your most hated vegetable was. Many of you said brussels sprouts. I challenged you to try them again, roasted this time. I can’t tell you how happy it made me to hear how these once hated veggies had become one of your favorites.
I don’t know about you, but my favorite part of roasted brussels sprouts is the crispy outer leaves. The little browned bits. That’s what kept me going back for more. This week it suddenly dawned on me, why not take the leaves apart and roast them individually? Then they would all be crispy!
I made a quick trial batch in the toaster oven and Leila declared them a success by asking for “more chips please”. I served the full batch as a side to our dinner. I saved the insides to roast whole tonight. Yay, more brussels sprouts!
Brussels Sprouts Chips
Ingredients
- 10 brussels sprouts
- 1 tsp. olive oil or Misto olive oil sprayer
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees.
- To remove outer leaves of brussels sprouts, use a sharp knife to trim off the very bottom. Outer leaves should fall off easily. Once outer leaves are removed, trim the bottom again, removing more leaves. Continue removing leaves until they become difficult to peel off. Save the center of each brussels sprout for another recipe.
- Toss leaves with olive oil and salt. Spread out in a single layer on baking sheets lined with foil or parchment paper.
- Roast for 10 minutes, then check leaves. Remove any that are crisp. Place baking sheet back in the oven and check every few minutes until all leaves are crisp. A little browning on the edge of the leaves is fine, but don't let the entire leaf turn brown or it will become bitter.
- Serve immediately.
Yum! What a great idea!
This is simply a brilliant idea! Cannot wait to try them.
Look at this!!!! I am intrigued!!! I am adding to my tab of ‘To Eat.’ I can see this being on of my favorites….genius!!!
I could eat these all day… every day. Great idea!
I’ll try them. But, I don’t have high hopes. These are definitely my LEAST favorite vegetable, next to asparagus. Both are tasteless, I think. But, am willing to give this recipe a try b/c I think brussels sprouts are good food.
I’m making these tonight~ Can’t wait. I roast all my veggies with olive oil and salt, they are all my favorites, and this is from a no veggie kid when I was younger.
Next time I make bacon, I’m going to save the grease and use it on the brussel sprout chips. I’ve sauted my brussel sprouts in it before and they are so so good!
I just picked up a huge bag of brussels from Costco last week…I LOVE this idea! I could munch on a big plate of them!
Fantastic idea! I think this would be more appealing to my kids. I’m off to the shops to buy some Brussels Sprouts 🙂
Love this idea!
Love this idea! I must admit, I really prefer raw kale to kale chips, but these brussels sprouts chips sound quite intriguing {although I’m not sure my kids will be as enthusiastic as yours}-going to pin it now!
I love this idea and can’t believe I never thought of it! My husband and I loved roasted brussel sprouts and we fight over the crispy leaves that have fallen off. Another tip: if you really think you hate brussel sprouts, throw a little brown sugar, cumin and chili powder when you roast them. The brown sugar helps them caramelize even more and they are fabulous!
[…] sour grape smoothie. Veggie “chips” also seem to be a theme this week, including these brussels sprout chips from Inspired RD Alysa and these kale chips from Healthy Eats‘ Robin. And over at Prevention […]
[…] leaves that turn into crunchy little chips! I just came across them recently over on the blog inspiredRD and they made my head spin a bit. I mean, really, I thought kale chips were genius…these are […]
These look great! I never thought of brussels sprouts chips. But why not? We’re making chips out of pretty much anything these days. I have a few sprouts in my fridge waiting to be used up, so I can’t wait to try this!
Great idea for a tasty and antioxidant-rich snack! We added a sprinkle of garlic powder to ours. It gave a subtle garlic flavor to the chips, making them extra addictive!
no antioxidants once you cook them, dum dum!
[…] Brussels Sprouts Chips from Me! If you haven’t tried these yet, you should. A perfect way to get some green into your St. Patrick’s Day! Cancel reply […]
So funny, I have made these by accident many times…never thought of doing it on purpose. Love Brussels! Yum!
Great idea! I love roasted Brussels sprouts, especially the crispy outer leaves!
[…] Lemon Pepper Brussels Sprout Chips Recipe. Source: inspiredrd.com / via: aggieskitchen.com 21. View this image › […]
[…] of that practice made my most recent kitchen experiments possible. Experiments like brussels sprouts chips, and these new collard chips. A crispy, healthy version of that old Southern […]
I love them and I might add that the second time I tried them, I used grapeseed oil, in place of the olive oil. It was equally as good.
These were really good and very easy, much easier to cook and not burn than kale chips!
Squeeze with fresh lemon juice before serving and you might find you’ll love them even more.
[…] overhyped and getting old, so why not mix it up?! I found a recipe for Brussels Sprouts chips on inspiredRD and thought it would be a yummy, unconventional snack that my family would love. While dinner […]
[…] followed the recipe that my cousin used (from InspiredRD) and was obsessed from the crunch of the first chip! […]
[…] Brussel sprout chips https://inspiredrd.com/2012/03/brussels-sprouts-chips.html […]
[…] Lemon Pepper Brussels Sprout Chips Recipe. […]
[…] Thursday: Salmon with Avocado Sauce, baked fries and roasted Brussels sprouts […]
[…] Brussels Sprouts Chips […]
I’m a chip lover – be it potato, yam or kale. Definitely putting these on my “must-try” list. I love shallots with Brussels when I roast them. Wondering if the shallots will endure the chipping method or just get burnt to a crisp?
UGH! Salt! 🙁 Just use sea-salt please. Educate yourself about nutrition, woman!
[…] even people, like Alysa at at Inspired RD, who had the exact same thought process as I did when coming up with this recipe for Brussels […]
[…] Brussels Sprouts Chips […]
[…] first saw these a couple of year’s ago on The Inspired RD‘s blog (if you’re not following Alyssa, you must) and they’ve been on my […]
[…] Brussel Sprouts @ $1.49/lb or $.55 for this Chips recipe […]
[…] {Brussels Sprouts Chips} […]
[…] Butternut Squash Chips by acouplebooks.com Brussels Sprouts Chips by inspiredRD.com Homemade Tortilla Chips by twopeasandtheirpod.com Baked Beet Chips by acozykitchen.com Homemade […]
[…] inspiredrd.com / Via aggieskitchen.com […]
[…] knife, holding the sprouts by the woody end. I reserve any outer leaves that fall off for Brussels sprouts chips, one of my younger son’s […]
[…] things like fiber and cholesterol they’re actually delicious. Also, you can make them into chips (aka the magical combination of healthy and […]
I AM GOING TO MAKE THESE RIGHT NOW. LOVE BRUSSEL SPROUTS. THANK YOU
[…] Lemon Pepper Brussels Sprout Chips Recipe. […]
[…] 7. Combine brussels chip with potato chips, as a side to tuna salad sandwich. How? Recipe at Inspired RD […]
Awesome idea! I am going to try this for my little ones (and me). They like brussels sprouts so I’m sure they will love these. They were huge fans of the kale chips I made. I am also going to send a link to this page/recipe out to my daily WELLspiration text club.
[…] both parsnip recipes again – easy and what an awesome way to load up on veggies! We also made brussels sprouts chips at least four times last week. We tried some variations on this adding in parmeasan cheese once and […]