Salt and Vinegar Brussels Sprout Chips

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%!

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”

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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Like this recipe? Here are others you might enjoy:

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• Cajun Cauliflower Poppers
• Chipotle Black Bean Hummus