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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.Â
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.
- 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.
- 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!
PrintSalt 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.Â
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sea salt
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment or a silicone mat.
- 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.
- Place leaves in a bowl and top with apple cider vinegar and olive oil. Toss to coat
- Spread out leaves on two baking sheets and top with sea salt.
- Bake individually on the top rack of the oven for 7-10 mins or until leaves have crisped up but not burned.
- Repeat for second tray.
- Serve immediately.
- Will keep in an airtight container for several days but may not stay crispy.
Like this recipe? Here are others you might enjoy:
Love Brussels, any way, any time!
I think the only thing I know about Canadians is NOT to call you american! Ha!
I think the one thing Scotland is known for is its scenery – breathtaking – oh and our inventors, Scots invented everything!
Believe it or not, I am not a Brussels sprouts lover but I’ve always adored the crispy pieces that fall off while baking. How could I never have thought to just roast up a bunch of those pieces to make chips? Brilliant
Yum! I’d never been a big fan of Brussels sprouts, but I’ve been seeing some awesome recipes lately that make me want to give a second chance.
For Germany there are only things unique that aren’t really healthy either. Black forest cake, curry Wurst, Spätzle (Kind of pasta), beer. But also wine, which you would love 😉 I’m from the region called Palatinate and we produce the BEST German wine! (I basically grow up in vineyards :-D)
Does this coffee shop Horton’s still exist and is it like the Canadian starbucks? Oh, and I’ve actually been to Canada before! Price Edward island. My aunt used to have a dinner residence there. It was pretty boring though, it wasn’t summer already and all shops still were closed, and there’s nothing else. Except nice beaches but again, it was still cooold! In May! 😀
I never would have thought to make brussels into chips! Also – our dill pickle and ketchup chips are some of the best things about our country, Best flavours ever.
Once I saw the title I literally couldn’t wait for the page to load to see how to make these! I love love love crispy brussel sprouts and these just sound amazing.
I’ve never roasted my brussel sprout leaves, which isn’t surprising since I had brussel sprouts for the first time this year. Also, we don’t have states/provinces in Trinidad and I had to explain to my cousin she could ship something she bought online to be because I did indeed live in Ontario. For a while there she thought I moved out of Waterloo. LOL
Crispy brussels sprout leaves are SO good. I’ve been slicing the sprouts in super thin slices as a casserole topping broiled only for a couple of minutes at the end of the baking time. Deeeelicious.
Salt & Vinegar is probably my favourite chip flavour so I’ll definitely try these.
About Germany? We’re supposed to always be in time. Let’s say I secretly suspect I can’t actually be German … I make up for that by defending white potatoes any time low carb discussions or other snark comes up.
Photos=on point. I’m all about the sprouts lately, though I’ve never been much of a salt and vinegar person… I’ll stick to the salt and peppa sprout chips.
The roasted leaves are my favorite part! I usually eat them straight out of the oven while I have the Brussels sprouts cooking lol.