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. 

A bowl of baked brussels sprouts chips.

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:

Method:

Preheat oven to 350°F.

Someone pressing the bake button on their oven.

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

Mixing the Brussels sprouts leaves with oil and salt in a metal bowl.

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

Evenly spread out Brussels sprouts leaves on a parchment lined baking 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…

Zesting a lemon on a grater.

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

A bowl of baked Brussels sprouts 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).


PRINTER-FRIENDLY RECIPE CARD

Brussels Sprouts Chips

4.31 from 13 votes
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 2 servings
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!

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

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. 

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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2 Comments

    1. You can store them in an airtight container with a desiccant packet for a few days. They don’t stay super crispy after the first day, though.