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.
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No waste 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.
Ingredients
- 2 cups Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
- Melted ghee or avocado oil
- Kosher salt to taste
- Lemon zest (optional)
How to make Brussels sprouts chips in the oven
Heat 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!
How to store Brussels sprouts chips
Brussels sprouts chips can be kept in a sealed air tight container in the fridge for up to 2 days BUT they don’t stay as crispy as when they’re fresh out of the oven. I recommend eating them fresh!
More Brussels sprouts recipes
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you store left overs/ makes some for the week?
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.
I had smaller sprouts and after 8 minutes they turned out perfectly golden and crispy. They didn’t last long. I added a generous amount of ghee, and I found that the cup shape of the leaves made for little saucers – a great way to up your fat content in your diet if you’re keto or something.