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Brussels Sprouts Chips

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Calories: 114 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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 Information

Serving 1(of 2) Calories 114kcal (6%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Potassium 441mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 855IU (17%) Vitamin C 96mg (107%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 114

% Daily Value*

Serving 1(of 2)
Calories 114kcal 6%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Potassium 441mg 9%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 855IU 17%
Vitamin C 96mg 107%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.