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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
Like kale chips? You'll love these!
4.80 from 5 votes
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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.
Alysa Bajenaru
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Heather @ Not a DIY LifeMarch 3, 2012 at 1:36 pm
Yum! What a great idea!
KalynMarch 3, 2012 at 1:43 pm
This is simply a brilliant idea! Cannot wait to try them.
teri@managedmacrosMarch 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!!!
Brian @ A Thought For FoodMarch 4, 2012 at 9:59 am
I could eat these all day… every day. Great idea!
Yvonne DiVitaMarch 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.
KimMarch 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!
AggieMarch 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!
AlisonMarch 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 🙂
MariaMarch 5, 2012 at 5:41 pm
Love this idea!
ea-the spicy rdMarch 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!
LucyMarch 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!
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Heather @ Stuffed PepperMarch 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!
Editor's Top PicksMarch 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!
Lala LolaNovember 2, 2013 at 2:02 am
no antioxidants once you cook them, dum dum!
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Danielle Omar - Food Confidence RDApril 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!
Jessica Levinson - NutritiouliciousApril 6, 2012 at 7:29 am
Great idea! I love roasted Brussels sprouts, especially the crispy outer leaves!
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StanNovember 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.
SandyNovember 14, 2012 at 7:12 pm
These were really good and very easy, much easier to cook and not burn than kale chips!
SpireNovember 23, 2012 at 5:02 pm
Squeeze with fresh lemon juice before serving and you might find you’ll love them even more.
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Dena NortonJuly 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?
Lala LolaNovember 2, 2013 at 2:00 am
UGH! Salt! 🙁 Just use sea-salt please. Educate yourself about nutrition, woman!
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I AM GOING TO MAKE THESE RIGHT NOW. LOVE BRUSSEL SPROUTS. THANK YOU
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Dina Garcia RD LDNFebruary 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.
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