Brussels Sprouts Chips

Be Healthy, Gluten-Free, Recipes, Vegetables March 3, 2012
How to make brussels sprouts chips

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 via InspiredRD.com

4.8 from 5 reviews
Brussels Sprouts Chips
 
Like kale chips? You'll love these!
Ingredients
  • 10 brussels sprouts
  • 1 tsp. olive oil (or Misto olive oil sprayer)
  • ¼ tsp. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Toss leaves with olive oil and salt. Spread out in a single layer on baking sheets lined with foil or parchment paper.
  4. 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.
  5. Serve immediately.

 

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46 Comments

  • Reply Heather @ Not a DIY Life March 3, 2012 at 1:36 pm

    Yum! What a great idea!

  • Reply Kalyn March 3, 2012 at 1:43 pm

    This is simply a brilliant idea! Cannot wait to try them.

  • Reply teri@managedmacros March 4, 2012 at 4:15 am

    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!!!

  • Reply Brian @ A Thought For Food March 4, 2012 at 9:59 am

    I could eat these all day… every day. Great idea!

  • Reply Yvonne DiVita March 4, 2012 at 10:00 am

    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.

  • Reply Kim March 4, 2012 at 10:38 am

    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!

  • Reply Aggie March 4, 2012 at 5:45 pm

    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!

  • Reply Alison March 5, 2012 at 6:26 am

    Fantastic idea! I think this would be more appealing to my kids. I’m off to the shops to buy some Brussels Sprouts :)

  • Reply Maria March 5, 2012 at 5:41 pm

    Love this idea!

  • Reply ea-the spicy rd March 7, 2012 at 11:22 am

    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!

  • Reply Lucy March 8, 2012 at 8:11 am

    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!

  • Reply FoodPlay Productions - FoodPlay Friday: Eat Your Veggies! March 9, 2012 at 8:02 am

    […] 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 […]

  • Reply Baked Lemon Pepper Sprout Chips and a Field Trip | Aggie's Kitchen March 12, 2012 at 10:01 pm

    […] 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 […]

  • Reply Heather @ Stuffed Pepper March 15, 2012 at 1:35 pm

    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!

  • Reply Editor's Top Picks March 16, 2012 at 12:58 pm

    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!

    • Reply Lala Lola November 2, 2013 at 2:02 am

      no antioxidants once you cook them, dum dum!

  • Reply Gluten-Free Recipe Roundup for Your St. Patrick’s Day March 16, 2012 at 3:41 pm

    […] 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 […]

  • Reply Danielle Omar - Food Confidence RD April 6, 2012 at 6:20 am

    So funny, I have made these by accident many times…never thought of doing it on purpose. Love Brussels! Yum!

  • Reply Jessica Levinson - Nutritioulicious April 6, 2012 at 7:29 am

    Great idea! I love roasted Brussels sprouts, especially the crispy outer leaves!

  • Reply 25 Baked Alternatives To Potato Chips And French Fries | www.DarinDara.com July 21, 2012 at 5:27 am

    […] Lemon Pepper Brussels Sprout Chips Recipe. Source: inspiredrd.com / via: aggieskitchen.com 21. View this image › […]

  • Reply Like Kale Chips? Try Collard Chips! September 10, 2012 at 9:10 am

    […] 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 […]

  • Reply Stan November 9, 2012 at 9:37 pm

    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.

  • Reply Sandy November 14, 2012 at 7:12 pm

    These were really good and very easy, much easier to cook and not burn than kale chips!

  • Reply Spire November 23, 2012 at 5:02 pm

    Squeeze with fresh lemon juice before serving and you might find you’ll love them even more.

  • Reply Bussels Sprouts Chips | Jaime's Kitchen January 9, 2013 at 8:21 am

    […] 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 […]

  • Reply Brussels Sprout Chips — Love Eat Run January 12, 2013 at 11:45 am

    […] followed the recipe that my cousin used (from InspiredRD) and was obsessed from the crunch of the first chip! […]

  • Reply 25 Baked Alternatives To Potato Chips And French Fries | Totally Love It March 4, 2013 at 5:48 pm

    […] Lemon Pepper Brussels Sprout Chips Recipe. […]

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    […] Thursday: Salmon with Avocado Sauce, baked fries and roasted Brussels sprouts […]

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  • Reply Dena Norton July 5, 2013 at 7:07 am

    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?

  • Reply Lala Lola November 2, 2013 at 2:00 am

    UGH! Salt! :( Just use sea-salt please. Educate yourself about nutrition, woman!

  • Reply Roasted Brussels sprouts and chips, three ways. | Two Red Bowls November 24, 2013 at 6:00 am

    […] 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 […]

  • Reply Thanksgiving: Recipes, Gadgets and Food News | The Real Deal Marin November 26, 2013 at 1:17 pm

    […] Brussels Sprouts Chips […]

  • Reply Claudia Zapata January 20, 2014 at 9:33 am

    […] 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 […]

  • Reply My Price Chopper Trip & Finds! February 11, 2014 at 11:29 am

    […] Brussel Sprouts @ $1.49/lb or $.55 for this Chips recipe […]

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    […] {Brussels Sprouts Chips} […]

  • Reply It's (Healthy) National Chip and Dip Day! - FITrition 4 Life | FITrition 4 Life March 24, 2014 at 6:41 pm

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  • Reply {Recipe} Cherry & Almond Brussels Sprouts Salad - Real Mom Nutrition — Real Mom Nutrition November 24, 2014 at 6:57 pm

    […] 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 […]

  • Reply Foods That You Hated As A Kid But Now Love | Viral Memes, GIFs and Celeb Gossip December 15, 2014 at 11:07 am

    […] things like fiber and cholesterol they’re actually delicious. Also, you can make them into chips (aka the magical combination of healthy and […]

  • Reply RECIPES TO TRY December 30, 2014 at 9:48 am

    I AM GOING TO MAKE THESE RIGHT NOW. LOVE BRUSSEL SPROUTS. THANK YOU

  • Reply 25 Baked Alternatives To Potato Chips And French Fries | JexShop Blog January 17, 2015 at 7:46 am

    […] Lemon Pepper Brussels Sprout Chips Recipe. […]

  • Reply 10 Ways: How to Start Adding Vegetables to Meals January 27, 2015 at 1:22 pm

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  • Reply Dina Garcia RD LDN February 3, 2015 at 12:54 pm

    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.

  • Reply Weekly What We Eat | Endurance Union February 4, 2015 at 12:58 pm

    […] 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 […]

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