This page contains some affiliate links. Please review my disclosure policy.
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:
Well this is one fantastic idea!! Salt and vinegar is one of my favorite potato chip flavors…after ketchup chips 🙂 I feel like I’d down the whole batch of these brussels sprout chips in, like, 5 minutes though.
What’s unique about America?…The ridiculous number of college choices!!
What makes my country unique? Everyone is overweight? Also it’s a total melting pot. Question about Canada, have you seen eskimos? Can we go to an eskimo village? I feel like igloos would be amazing Insta backgrounds.
omg totalllllly. #IdiditfortheInsta
I love anything salt and vinegar related so i definitely would love these brussels sprout chips! They look and sound seriously delicious.. pinned!
Right that is it. I need to introduce brussels into my life again. I have seen so many good recipes with them recently!
I really want to go to Canada! It is on my travel bucket list. Hopefully sooner rather than later!
OMG. I seriously always eat all the little outer chipped right when they come outta da oven. Like, I burn my mouth on them. These are serious. Can you bring them to the tea party with Z and C?!
Hello. This is your mother.
I love brussels sprouts chips and S & V reminds me of my native Montreal… had to smile about the need to point out Canada’s capital. See this post to understand my success rate on this very topic 😉 : https://www.inspirededibles.ca/2014/01/spicy-buffalo-cauliflower-wings-with.html
cheers, k.
I’m not so much into vinegar… but I’d totally try these with EVOO. 🙂
Are the chips sweet since the vinegar has been reduced in the oven, or do they still have that awesome vinegar flavor? I really am inspired to make a lot of versions of these chips with kale and potatoes too!
I eat brussels sprouts like it’s my job. I’m so addicted, and a big part of that is definitely the crunchy, salty, roasted pieces. My mouth is watering as I write. I will 100% be making these now because I can’t think about anything else!! <3 brussels.
We Americans certainly are easy to fool…we’re a serious bunch of people who need to take a chill pill and not take things so literally (myself included). These brussels sprouts chips?! OHMYGERD what a brilliant idea! I never once those to save the outer layers and I can see these being absolutely addicting. Hey, I heard once potato chips are made out of brussels sprouts…that true? 😉