Brussels Sprouts Chips
Every time I make roasted Brussels sprouts, Ben goes after the darkest, crispiest ones, usually devouring them right off the pan before we even sit down to dinner. Taking the hint, I turned every sprout into the crispy prize via this recipe for Brussels Sprouts Chips.
Thinly sliced Brussels sprouts that are roasted at a high temperature with olive oil, salt, pepper, along with a bit of garlic and Parmesan if you like, these Brussels sprouts chips flirt with the line between healthy vegetable side and addictive, salty snack. The leaves of Brussels sprouts are edible and quite possibly the most delicious part.
This recipe was inspired by the Brussels sprouts chips appetizer at one of our favorite local restaurants, a spot we’ve been missing a lot lately.
In the restaurant version of the “chips,” the Brussels sprout leaves are painstakingly removed one by one, then deep fried. They’re outrageously good, and I imagine, equally labor intensive to prepare.
These shortcut sliced Brussels sprouts chips are my healthy at-home shortcut.
- The Healthy Move: The chips are baked instead of fried. Considering that I can devour an entire sheet pan by myself, I appreciate the nutritious alternative. (I also appreciate not having to clean up a messy pot of fry oil.)
- The Lazy Move: My second change up is to cut the Brussels sprouts into thin slices, instead of separating the leaves. While you can get the leaves off of Brussels sprouts by cutting out their cores and then peeling the leaves back one by one, this level of effort is simply too much for a side dish I’d make on a normal night. (Plus, I eat them too fast to make the effort feel worth the payout.)
I’m pleased to report that even with these changes, these Brussels sprouts chips are still delightfully, addictively crispy and a heck of a lot faster and easier to prepare.
The most fun B. sprout of them all? The prize goes to Brussels sprouts chips.
And yes, I just called Brussels sprouts “fun.” Once you start munching them straight off of the sheet pan, see if you don’t agree!
How to Make Brussels Sprouts Chips
The garlic and Parm are optional, but I HIGHLY encourage adding both, especially the Parm. It adds a little indulgence that no “chip” should be without.
- Brussels Sprouts. As you’ve seen from my extensive recipe list above, Brussels sprouts and I are besties. When cooked well, these little green veggies taste phenomenal, and this recipe seasons and roasts them to perfection. Plus, they’re packed with fiber and antioxidants, so you can feel redeemed polishing off the pan.
- Olive Oil. The secret to making these chips extra crispy and how to keep them from burning. Don’t be stingy.
- Seasonings. Garlic powder, salt, and pepper are what takes these chips from drab to addictively fab!
- Parmesan. Optional but strongly recommended.
- Trim the Brussels sprouts, and cut them into very thin slices, removing any brown leaves. Add the slices to a mixing bowl.
- Add the oil and seasonings, tossing to coat the sprouts.
Arrange the Brussels sprouts in a single layer on a greased baking sheet, and bake for 10 minutes at 400 degrees F.
- Flip the chips over and rearrange them on the baking sheet, making sure they’re in a single layer. Sprinkle Parmesan over the top (if using). Bake for 5 more minutes, until crispy and brown. DIG IN!
Make-Ahead and Storage Tips
- To Make Ahead. Slice your Brussels sprouts up to 1 day in advance, and store them in the refrigerator.
- To Store. Place leftover Brussels sprouts chips in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot (they’ll only need a few minutes).
- Balsamic Brussels Sprouts Chips. Toss the Brussels sprouts with 1 tablespoon of balsamic vinegar during the last few minutes of cooking. I recommend lining your sheet pan with foil for easy clean up, as the balsamic can get sticky.
- Herby Brussels Sprouts Chips. Add ½ teaspoon Italian seasoning to the recipe.
- To Make Vegan or Dairy-Free. Swap the Parmesan for nutritional yeast or omit it.
- To Make Gluten Free. No changes needed! The recipe is gluten free as needed.
What to Serve with Brussels Sprouts Chips
- Veggie Burger. A Portobello Mushroom Burger goes perfectly with a side of these crispy chips.
- Salmon. These chips would be delicious paired with this Salmon Patty Recipe or Grilled Salmon in Foil.
- Chicken. Try Skillet Tomato Chicken with Brussels sprouts chips for a healthy meal that everyone will love.
Or simply enjoy these alongside an Italian Margarita. The combination is fabulous!
Recommended Tools to Make This Recipe
- Rimmed Baking Sheets. Great for roasting veggies and many of my one pan meals.
- Spatula. While this is technically a fish spatula, it’s also great for flipping vegetables.
- Cheese Grater. Either a box grater like this or a microplane grater like this would be great.
Ben and I have a little tradition of hanging out in the kitchen while I make dinner, sipping wine and munching on a very fancy hors d’oeuvre: potato chips. These sliced Brussels sprouts chips are so quick and easy, I’ve been making them for our pre-dinner “wine pairing” instead. They hit the spot!
This recipe is written for just ½ pound of Brussels sprouts, which is about the amount that will fit on a standard sheet pan. The two of us can easily inhale the entire batch before dinner even begins, so if you’d like a larger amount, I’d double the recipe, dividing them between two sheet pans.
Brussels Sprouts Chips
- ½ pound Brussels sprouts
- 1 tablespoon extra virgin olive oil - plus additional as needed
- ½ teaspoon garlic powder - optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon finely grated Parmesan - optional
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray (if doubling the recipe, place one rack in the upper third and one rack in the lower third and grease 2 baking sheets).
- Trim off a little of the stem end of the Brussels sprouts, then with a mandolin or a sharp knife, carefully cut them into thin slices length-wise from tip to stem. If a few leaves come loose, discard any brown ones, but keep the larger green ones for roasting. They’ll be extra crispy and delicious. Place the sliced Brussels sprouts in a large mixing bowl as you go.
- To the bowl, add the olive oil, garlic powder, salt, and black pepper. Toss to evenly coat the sprouts, adding a little oil if needed. You want them to be nicely coated so that they do not burn.
- Spread the Brussels sprouts into a single layer on the prepared baking sheet. Bake for 10 minutes, then remove the pan from the oven and with a spatula, flip the sprouts and move them around to promote even browning. Spread them back into a single layer and sprinkle them with Parmesan (if using), then return to the oven and continue baking until they are browned and crisp, about 5 additional minutes (if using two pans, switch their positions on the upper and lower racks). Watch the chips very carefully towards the end to ensure they do not burn. Devour immediately, right from the pan, or transfer to a plate and then go for it!
- TO STORE: Place leftover Brussels sprouts chips in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat them in the microwave.
- If you love crispy Brussels sprouts as much as we do, I recommend doubling the recipe, as these are very easy to devour! I can nearly finish a sheet pan by myself, and Ben and I can certainly polish off a single batch. Divide the Brussels sprouts between two baking sheets.
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