Nom Nom Paleo

Brussels Sprouts Chips

Pin It

If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter.

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com

Here’s what to gather to feed 2-4 people:

2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
2 tablespoons of melted ghee
Kosher salt to taste
Lemon zest (optional)

Here’s how you make ‘em:

Preheat oven to 350°F.

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com

Mix the leaves, ghee, and salt together in a large bowl.

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com

Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com

Bake each tray for 8-10 minutes or until crispy and brown around the edges.

Microplane some lemon zest over the chips (optional), and…

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com

…chow immediately.

Brussels Sprouts Chips by Michelle Tam http://nomnompaleo.com


Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).