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If you’re a salt and vinegar chip lover you have to try these brussels sprout chips! A powerhouse vegetable that makes the most delicious snack and is ready in under 30 minutes. 

If there’s anything I like more than brussels sprouts, it might be brussels sprout chips… I mean the best part of a pan of freshly roasted brussels sprouts are the lose, extra crispy leaves am I right?! I have no idea why it never occurred to me that I could just peel back the leaves and roast them all as chips. Until now! So let’s chat brussel sprout chips.

Why eat brussels sprouts?

Brussels sprouts are nutrition powerhouses! They are low in calories but packed with vitamins and minerals including vitamin K, C and A. They are also high in fiber and antioxidants. The main reason to eat them though? They’re so dang delicious! Before you leave the blog in disagreement, have you only had frozen, steamed or boiled sprouts? You’re doing it wrong. That might be a little harsh but I promise you, roasting or making these brussels sprouts chips are the way to go. 100%!

Salt and Vinegar Brussels Sprout Chips for a salty and crunchy snack recipe made entirely with healthy ingredients including brussels sprouts, apple cider vinegar and sea salt!

Here’s What You Need:

  • brussels sprouts – look for bright green brussels sprout bulbs that are firm. Carefully remove any discolored or damaged leaves before cooking.
  • olive oil – to coat the leaves. Avocado oil works as well.
  • sea salt – to taste!
  • any additional flavors – I love adding apple cider vinegar for a “sea salt and vinegar chip”

Salt and Vinegar Brussels Sprout Chips for a salty and crunchy snack recipe made entirely with healthy ingredients including brussels sprouts, apple cider vinegar and sea salt!

Perfecting Brussels Sprout Chips

These chips do take a little bit of effort to prep but every time I make brussels sprouts of any kind, I’m reminded that it’s worth it.

  1. Start by chopping off the stems from the brussels sprouts and then use your fingers to peel each leave off from the base until you get to the center of the sprout and can’t remove any more leaves. Place all of the leaves in a large bowl and toss in olive oil, apple cider vinegar and salt.
  2. Spread all of the leaves out on two baking sheets lined with a silicone mat or parchment paper (for easy clean up!) and top with additional salt. Bake one sheet pan at a time until the leaves are crispy but not burned. Pro tip: set multiple reminders so you don’t forget about them!

How to Store Leftovers

These will keep in an airtight container for several days however, I recommend enjoying immediately for the best texture and flavor!

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Salt and Vinegar Brussels Sprout Chips

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If you’re a salt and vinegar chip lover you have to try these brussels sprout chips! A powerhouse vegetable that makes the most delicious snack and is ready in under 30 minutes. 

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb Brussels sprouts
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment or a silicone mat.
  3. Chop off stems from brussels sprouts and using your fingers, peel leaves off from the base until you get to the center of each sprout and cannot remove anymore leaves. Repeat for each sprout.
  4. Place leaves in a bowl and top with apple cider vinegar and olive oil. Toss to coat
  5. Spread out leaves on two baking sheets and top with sea salt.
  6. Bake individually on the top rack of the oven for 7-10 mins or until leaves have crisped up but not burned.
  7. Repeat for second tray.
  8. Serve immediately.
  9. Will keep in an airtight container for several days but may not stay crispy.

Salt and Vinegar Brussels Sprout Chips for a salty and crunchy snack recipe made entirely with healthy ingredients including brussels sprouts, apple cider vinegar and sea salt!

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Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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38 Comments

  1. Absolutely brilliant! Whenever I roast Brussels sprouts the little leaves that fall off and crisp up are my favorite part!

    1. Thanks, love! Kind of a stroke of genius moment when I realized how I pretty much always made the brussels for the crispy burnt leaves. Why not make them all that way?! DUH!!!

  2. Amazing idea for the break off leaves, thank you! And please tell me you got your cups from an online shop, so I can also buy them. Please, please, please, I need them now!!!

    1. aw I actually got them as a gift a few years back! I went to look for them to add them to my shop but they don’t seem to be selling them anymore 🙁 Thank you!!!

  3. These look really good!! I just made brussels sprouts for the first time a few months ago – hit with all boys so it was a win. I’m pretty sure they would like this version!