Brussels Sprouts Chips

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The next time you make Brussels sprouts, be sure to save the tough outer leaves so that you can make a quick batch of chips (like kale chips, only better). Some recipes for sprouts will instruct you to throw these leaves away, which is crazy! The leaves will stay good in the fridge in a covered container for several days -- I've used them up to 3 days after peeling. I think Brussels sprouts chips blow kale chips out of the water in terms of taste and ease of preparation. They are a real treat!

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Check out my recipe for easy and delicious roasted Brussels sprouts, and learn about the nutritional and health benefits of eating them, too. Whenever I dive into the scientific literature to learn more about the beneficial qualities of a specific plant, herb, or spice I am usually blown away by what I learn -- and I am also re-inspired to continue eating the way that I do, sourcing a wide variety of vegetables and always using herbs and spices with my cooking. 

Oiled up and ready to bake!

Oiled up and ready to bake!

The penny pincher in me just loves that you get both a hearty side dish plus a delicious appetizer or snack out of one purchase of Brussels sprouts. This is a short and sweet, simple recipe, so let's just get right to it! I know you will enjoy this one :)

YUM!

YUM!

Brussels Sprouts Chips

Recipe by Amanda Torres

Better than kale chips -- Brussels sprouts chips!

Prep time: 5 min

Cook time: 8-10 min

Total time: 13-15 min

Ingredients

  • outer leaves from 1 lb of Brussels sprouts
  • 1 Tbsp fat of choice (olive oil, ghee, lard, tallow, bacon grease, red palm oil, or coconut oil -- melted if necessary)
  • salt to taste
  • optional: squeeze of fresh lemon juice, lemon or lime zest, fresh cracked black pepper, or parmesan cheese

Cooking Directions

  1. Preheat oven to 350F.
  2. Rinse Brussels sprouts.
  3. Peel the tough, dark green, outer leaves from each sprout (approximately 2-4 per sprout). Save the peeled sprouts to cook later using my recipe for roasted Brussels sprouts (or your other favorite recipe).
  4. Toss leaves with your chosen fat and salt to gently coat each leaf.
  5. Place leaves on a large baking sheet in a (mostly) single layer. It doesn't have to be 100% perfect the way it does with kale chips.
  6. Bake for 8-10 minutes (more if necessary), being careful not to burn the chips. They should be crispy with some browned edges. Optional (my favorite method): turn the broiler on high for 1-2 minutes at the very end to get the chips extra crispy. Be sure to watch them VERY closely if you do this. In my oven, 10 min @ 350F + 2 min broil = perfect chips.
  7. Serve immediately and enjoy! Optional: garnish with a bit of lime or lemon zest, cracked black pepper, parmesan cheese, or toss together with a bit of freshly-squeezed lemon juice.
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Recommended Tools & Ingredients

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