Recipe for Brussels Sprouts Chips

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I love brussels sprouts. Seriously. I’ve been talking about the goodness of roasted brussels sprouts since I learned about them from Ina Garten ten years ago. Watching her roast vegetables with olive oil and salt changed my world. I’ve never met a roasted vegetable I didn’t like.

A year ago, I asked you what your most hated vegetable was. Many of you said brussels sprouts. I challenged you to try them again, roasted this time. I can’t tell you how happy it made me to hear how these once hated veggies had become one of your favorites.

I don’t know about you, but my favorite part of roasted brussels sprouts is the crispy outer leaves. The little browned bits. That’s what kept me going back for more. This week it suddenly dawned on me, why not take the leaves apart and roast them individually? Then they would all be crispy!

I made a quick trial batch in the toaster oven and Leila declared them a success by asking for “more chips please”. I served the full batch as a side to our dinner. I saved the insides to roast whole tonight. Yay, more brussels sprouts!

Brussels Sprouts Chips

Like kale chips? You'll love these!

4.80 from 5 votes

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Ingredients

10 brussels sprouts
1 tsp. olive oil or Misto olive oil sprayer
1/4 tsp. salt

Instructions

Preheat oven to 350 degrees.
To remove outer leaves of brussels sprouts, use a sharp knife to trim off the very bottom. Outer leaves should fall off easily. Once outer leaves are removed, trim the bottom again, removing more leaves. Continue removing leaves until they become difficult to peel off. Save the center of each brussels sprout for another recipe.
Toss leaves with olive oil and salt. Spread out in a single layer on baking sheets lined with foil or parchment paper.
Roast for 10 minutes, then check leaves. Remove any that are crisp. Place baking sheet back in the oven and check every few minutes until all leaves are crisp. A little browning on the edge of the leaves is fine, but don't let the entire leaf turn brown or it will become bitter.
Serve immediately.

Alysa Bajenaru

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Heather @ Not a DIY LifeMarch 3, 2012 at 1:36 pm

Yum! What a great idea!

KalynMarch 3, 2012 at 1:43 pm

This is simply a brilliant idea! Cannot wait to try them.

teri@managedmacrosMarch 4, 2012 at 4:15 am

Look at this!!!! I am intrigued!!! I am adding to my tab of ‘To Eat.’ I can see this being on of my favorites….genius!!!

Brian @ A Thought For FoodMarch 4, 2012 at 9:59 am

I could eat these all day… every day. Great idea!

Yvonne DiVitaMarch 4, 2012 at 10:00 am

I’ll try them. But, I don’t have high hopes. These are definitely my LEAST favorite vegetable, next to asparagus. Both are tasteless, I think. But, am willing to give this recipe a try b/c I think brussels sprouts are good food.

KimMarch 4, 2012 at 10:38 am

I’m making these tonight~ Can’t wait. I roast all my veggies with olive oil and salt, they are all my favorites, and this is from a no veggie kid when I was younger.

Next time I make bacon, I’m going to save the grease and use it on the brussel sprout chips. I’ve sauted my brussel sprouts in it before and they are so so good!

Jessica Levinson - NutritiouliciousApril 6, 2012 at 7:29 am

Great idea! I love roasted Brussels sprouts, especially the crispy outer leaves!

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StanNovember 9, 2012 at 9:37 pm

I love them and I might add that the second time I tried them, I used grapeseed oil, in place of the olive oil. It was equally as good.

SandyNovember 14, 2012 at 7:12 pm

These were really good and very easy, much easier to cook and not burn than kale chips!

SpireNovember 23, 2012 at 5:02 pm

Squeeze with fresh lemon juice before serving and you might find you’ll love them even more.

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Dena NortonJuly 5, 2013 at 7:07 am

I’m a chip lover – be it potato, yam or kale. Definitely putting these on my “must-try” list. I love shallots with Brussels when I roast them. Wondering if the shallots will endure the chipping method or just get burnt to a crisp?

Lala LolaNovember 2, 2013 at 2:00 am

UGH! Salt! 🙁 Just use sea-salt please. Educate yourself about nutrition, woman!

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I AM GOING TO MAKE THESE RIGHT NOW. LOVE BRUSSEL SPROUTS. THANK YOU

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Dina Garcia RD LDNFebruary 3, 2015 at 12:54 pm

Awesome idea! I am going to try this for my little ones (and me). They like brussels sprouts so I’m sure they will love these. They were huge fans of the kale chips I made. I am also going to send a link to this page/recipe out to my daily WELLspiration text club.

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Recipe for Brussels Sprouts Chips - Inspired RD (2024)

FAQs

Why won't my Brussel sprouts get crispy? ›

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

Why are restaurant Brussel sprouts so good? ›

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

Discover More ›

Why do you soak Brussel sprouts before cooking? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Should you blanch brussel sprouts before frying? ›

In order to get the crispiest possible Brussel sprouts, you should blanch them quickly and then let them dry before frying them. As you know, oil and water do not mix. If you flash fry a wet Brussel sprout, you will have the oil spitting at you like crazy.

Should brussel sprouts be dry before roasting? ›

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!

Know More ›

What is the trick with brussel sprouts? ›

The key is to start with a cold skillet.

Put the butter and olive oil into the cold skillet, turn the heat to high, and when your nose picks up the brown-butter smell and the butter starts turning golden brown, toss the ribbons of Brussels sprouts into the skillet. They'll come out crunchy and delicious.

Keep Reading ›

Which country eats the most brussel sprouts? ›

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

Read The Full Story ›

What gives brussel sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates.

View Details ›

Should you parboil brussel sprouts before frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

View Details ›

Why boil brussel sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Explore More ›

How does Rachael Ray cook brussel sprouts? ›

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Get More Info Here ›

Why are brussel sprouts gross? ›

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

See Details ›

What is the bitterness bred out of brussel sprouts? ›

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

View Details ›

Why are my brussel sprouts still hard after cooking? ›

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

Why are my brussel sprouts not forming tight heads? ›

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

Get More Info Here ›

Why are my brussel sprouts always soggy? ›

They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats.

Show Me More ›

Why are my sprouts soggy? ›

Watering just right is key to preventing mushy Brussels Sprouts leaves. It's like a dance with nature—know the steps. Water thoroughly until it drains from the bottom, then let it be. Overwatering is a no-go; it's the fast track to Soggyville.

Know More ›

Recipe for Brussels Sprouts Chips - Inspired RD (2024)

Brussels Sprouts Chips

Ingredients

Instructions

Alysa Bajenaru

FAQs

Why won't my Brussel sprouts get crispy? ›

How does Rachael Ray cook brussel sprouts? ›