Brussels sprout chipsBrussels 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.

Getting kids to eat their veggies can feel like such a chore!

When my son first started eating solids, he ate everything – avocados, broccoli, celery… You put it in front of him, and he ate it. I thought I was a mom of the year.

Flash forward one year, and suddenly, he ate practically nothing. My child who happily dipped veggie sticks into hummus one day informed me that he no longer liked vegetables (and hummus, and a plethora of my other go-to foods). 

My son is four and still doesn’t eat every vegetable under the sun, but he has gotten a lot better. One of the tricks I use to get him to eat more vegetables is either roasting or sauteing the vegetables, taking advantage of the natural sugars. Just because a child doesn’t like raw broccoli, it doesn’t mean he or she won’t like roasted broccoli. At two, getting my child to eat broccoli was a true battle. At six, he requests broccoli as the veggie when I ask what he wants for supper.

The same goes for Brussels sprouts. Steamed or boiled Brussels sprouts aren’t particularly appealing, but caramelized, extra crispy Brussels sprout chips? Watch your kids devour an entire bowl in minutes!

veggie chips from Brussels sprouts

Tips for Making Brussels Sprout Chips

Ingredients

Brussels sprout chips require minimal ingredients and time but have a big flavor and crunch. Following are the ingredients you’ll need to make this recipe:

  • Brussels sprouts: for Brussels sprouts to crisp up, they need to be fresh, firm, and heavy for their size. The leaves should be green and tightly packed. Avoid Brussels sprouts with wilted and yellowing leaves, a sign of age, or black spots, which could indicate fungus.
  • Olive oil: while you can certainly roast vegetables without any oil, fat is necessary to achieve that delicious caramelization and richer flavor associated with roasted dishes. The oil also helps prevent the leaves from sticking to the baking sheet, so if you decide to skip the oil, line the baking sheet with a piece of parchment paper. Other than olive oil, you can use any other high-smoke point oil, such as avocado oil.
  • Salt: I kept things simple with salt, but if it wasn’t for my kids, I would definitely also add at least black pepper. 

Brussels sprout chips ingredients

How to Make Brussels Sprouts Chips

  1. 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, while the inner leaves will need to be peeled. 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.
  2. Season. Add the Brussels sprout leaves to a large mixing bowl together with the olive oil and salt, and toss to coat. 
  3. 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. Be sure to watch closely past the 30-minute mark, as they can burn quickly. 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. 

how to make Brussels sprout chips

How to Store Brussels Sprouts Chips

  • Storing at room temperature: transfer the cooled Brussels sprout chips to an airtight container and store them in a cool, dark place for 5-7 days. If the chips soften, you can re-crisp them in a warm oven.

sprouts chips

More Veggie Chips Recipes

  • Carrot chips: coming soon!
Brussels sprout chips

Brussels Sprout Chips

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 (½-cup) servings
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.

Ingredients
 

  • 1 lb (453.6 g) Brussels sprouts, *
  • 1 Tbsp. (15 ml) olive oil
  • 1/4 tsp. (1.5 g) salt

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

Serving: 1of 4, Calories: 79kcal, Carbohydrates: 9g, Protein: 4g, Fat: 4g, Fiber: 4g, Sugar: 1g