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. 


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


  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.

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