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Roasted Brussels Sprout Chips

These crispy Brussels sprout leaves make a great snack or accompaniment to soups and sandwiches. Choose the largest Brussels sprouts you can find for the most usable leaves. Serve as soon as they’re cooked. If they soften, you can recrisp them in a 325°F oven for 3 minutes.

Ingredients: 

Ingredients: 

Ingredient Line: 
20 very large Brussels sprouts, trimmed
Ingredient Line: 
4 tsp. olive oil

Instructions: 

1. Position rack in top third of oven, and preheat to 325°F. Line baking sheet with foil. Pull 8 to 10 leaves off of each Brussels sprout, trimming end as needed to release leaves, and transfer leaves to large bowl. Add oil and toss until leaves are coated.

2. Spread leaves on prepared baking sheet (baking sheet will be crowded), and roast 15 minutes. Stir to separate leaves after they begin to shrink, reverse baking sheet in oven, and roast 5 minutes more. Transfer any crisp leaves to sheet of foil. Repeat, roasting 5 minutes at a time and removing crisp leaves, until all leaves are done. Sprinkle with Parmesan (if using).

Nutrition Information: 

Calories: 
81
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
9 g
Cholesterol: 
0 mg
Sodium: 
24 mg
Fiber: 
4 g
Sugar: 
2 g
Yield: 
Serves 4

Comments on this Recipe

good

I make these. After they are crisp and still hot, I sprinkle them with lemon juice and sea salt. Yummy.

I made this recipe this evening with some changes. Omitted the parmesan cheese. (Parmesan is loaded with a ton of MSG.) After leafing the Brussels sprouts and tossing them in olive oil they were sprinkled with himalayan sea salt to taste and then sprinkled with Nutritional yeast and tossed to mix and coat. After 10-15 minutes in the oven they came out crispy and wonderfully tasty! Thanks for the recipe and the idea!

I use grape seed oil.