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.

A plate of healthy roasted 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.

Crispy baked Brussels sprouts chips on a sheet pan

For those looking for a more traditional Brussels sprouts cooking method, check out my classic Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic, and Sautéed Brussels Sprouts.

For something unique, these Smashed Brussels Sprouts and these Maple Bacon Brussels Sprouts are fun and delish. Bacon Wrapped Brussels Sprouts? A slam-dunk appetizer.

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!

A sheet pan with crispy roasted brussels sprouts chips

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.

The Ingredients

  • 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.

The Directions

A clear bowl with sliced brussel sprouts
  1. Trim the Brussels sprouts, and cut them into very thin slices, removing any brown leaves. Add the slices to a mixing bowl.
  2. Add the oil and seasonings, tossing to coat the sprouts.
  3. Arrange the Brussels sprouts in a single layer on a greased baking sheet, and bake for 10 minutes at 400 degrees F.
  4. 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).

Recipe Variations

  • 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. (If you’re a fan of balsamic, give these Balsamic Brussels Sprouts a try.)
  • 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

Or simply enjoy these alongside an Italian Margarita. The combination is fabulous!

Brussels sprouts chips on a white plate

Recommended Tools to Make This Recipe

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

5 from 5 votes
Thinly sliced Brussels sprouts baked to crispy perfection, these easy Brussels sprouts chips are addictive! Serve them as a healthy side, snack or appetizer.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 2 servings



  • 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. 


Serving: 1(of 2)Calories: 114kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made these last night for dinner. We love sprouts and these were really good. I can certainly understand eating them right off the pan but I thought I’d use a tiny bit of class so I just dumped them onto a plate so they were still in a single layer – sort of. We just shared the plate so not actually much class! These really were tasty.5 stars

  2. Could you use a food processor with a slicing disk to slice the Brussels sprouts? Or would they just simply turn into mush?

    1. Debra, I think it might be hard to perfectly align them so that you get chips and not shreds, but you could certainly give it a try! Depending upon your blade, they might turn out a little too thin also. Maybe experiment with a few to see how it works?

  3. So good! I used Parma vegan parmasean (nutritional yeast) because I’m allergic to cheese. My whole family loved!5 stars

  4. I made these last week and they were absolutely delicious and I’m making them again tonight…. I love brussels sprouts to start with anyway but these are fabulous🥰5 stars

  5. This is a fantastic recipe! I made this for a snack today and it was so delicious. Crispy and salty…yum. Thanks for sharing the recipe!5 stars

  6. Have you ever made these in the air fryer?
    Would they need to be in a single layer, or could I pile a bunch of them into the basket and just toss a couple of times while they cook?

    1. Hi Kim, I haven’t specifically made this recipe in the air fryer but I do have this version: https://www.wellplated.com/air-fryer-brussels-sprouts/ Hope this helps!

  7. This is delicious and perfect to win over someone who’s fussy about eating brussel sprouts (worked on my nephew!)

    Just wondered, can this be done with frozen brussel sprouts. That would be perfect since at this point they are cheaper than fresh.

    Thanks for the recipe!5 stars

    1. Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried them with frozen sprouts but if you decide to experiment, I’d love to know how it goes!