Brussels Sprouts Chips

If you’re a closet snacker like me, you’ll want to make these Brussels sprouts chips! They’re salty and crispy chips healthy enough to have a few handfuls. 

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 Brussels Sprouts chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter.

Time to make Brussels Sprouts Chips!

Serves 2-4

Ingredients:

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

Equipment:

• Large bowl
• Measuring spoons
• Two rimmed baking sheets
• Parchment paper
• Microplane zester

Method:

Preheat oven to 350°F.

Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.

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

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

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

…chow immediately. Brussels sprouts chips are the new kale chips!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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4.67 from 3 votes

Brussels Sprouts Chips

If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. You'll crave these crispy Brussels Sprouts Chips all the time!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Snack

Cuisine: American

Keyword: gluten-free, keto, low carb, paleo, Primal, Vegan, vegetable, Whole30

Servings: 2 servings

Calories: 169kcal

Author: Michelle Tam

Ingredients

• 2 cups Brussels sprout leaves outer leaves from 2 pounds of sprouts
• 2 tablespoons melted ghee olive oil, or avocado oil
• Kosher salt to taste
• Lemon zest optional

US Customary - Metric

Instructions 

• Preheat oven to 350°F.
• Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.
• Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
• Bake each tray for 8-10 minutes or until crispy and brown around the edges.
• Microplane some lemon zest over the chips (optional), and chow immediately. 

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Nutrition

Calories: 169kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Fiber: 3g