If your favorite bits of roasted Brussels sprouts are the darkest, crispiest ones, you must make Brussels Sprouts Chips! Thinly sliced Brussels sprouts roasted at a high temperature, they’re part vegetable side, part addictive, salty snack.
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Why You’ll Love These Crispy Brussels Sprouts
- Crispy and Caramelized. Because those crispy bits are the best part of Roasted Brussels Sprouts. You’ll gobble them right off of the pan! (For something in between, try Smashed Brussels Sprouts).
- A New Way with an Old Favorite. As much as we love Sauteed Brussels Sprouts, it’s fun to vary it up. These baked Brussels chips are a refreshing change of pace.
- Baked, Not Fried. Save yourself the mess (and calorie count) of deep frying—these are baked! Considering that I can devour an entire sheet pan by myself, I appreciate the nutritious alternative. Veggie chips like Zucchini Chips? Sign me up!
- Easy Prep. In the restaurant version that inspired this recipe, the Brussels sprouts are cored and the leaves painstakingly removed one by one. To save time, I slice the whole sprout thinly on a mandoline. They’re still ultra-crisp, with a fraction of the prep.
- Always Appropriate. Enjoy these as a side along with Turkey Burgers, an appetizer (they’re a more casual alternative to Bacon Wrapped Brussels Sprouts), or snack on them while you cook the rest of the meal, which is what we do!
- Everyone Loves Chips! From Air Fryer Potato Chips to Apple Chips, a sliced chip is one delicious way to get your fruits and veggies.
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. 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
- 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).
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 written.
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 Air Fryer Chicken Breast with Brussels sprouts chips for a healthy meal that everyone will love.
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.
Brussels Sprouts Chips
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 servings
Thinly sliced Brussels sprouts baked to crispy perfection, these easy Brussels sprouts chips are addictive! Serve them as a healthy side, snack or appetizer.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.
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Ingredients
- 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 ground black pepper
- 1 tablespoon finely grated Parmesan optional
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1(of 2)Calories: 114kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg
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Sign Me UpFrequently Asked Questions
Are the Leaves of Brussels Sprouts Edible?
Absolutely! While you’ll want to remove any brown or wilted outer leaves, the rest are edible (and many would argue the best part).
Can I Make these in the Air Fryer?
To make Brussels sprouts chips in the air fryer, cook them in a single layer at 390 degrees F for approximately 8 minutes, flipping them halfway through. Keep batches warm in the oven while you finish the rest.
Do You Need to Blanch Brussels Sprouts Before Frying?
As long as the Brussels sprouts are thinly sliced, you do not need to blanch them before frying.
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.
I’m SO pleased that you enjoyed these, Chris! Thank you for sharing this kind review!
Could you use a food processor with a slicing disk to slice the Brussels sprouts? Or would they just simply turn into mush?
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?
So good! I used Parma vegan parmasean (nutritional yeast) because I’m allergic to cheese. My whole family loved!
I’m so happy that you enjoyed the recipe, Donna! Thank you for sharing this kind review!
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🥰
I’m so happy that you enjoyed them, Sharon! Thank you for sharing this kind review!
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!
Hi San! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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!
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!
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!
Made in the air fryer and absolutely delicious!
Great to hear Eliza! Thank you!