Finally, a tasty and healthy snack that delivers a satisfying crunch with every bite—Brussels Sprout Chips!
Over the years, I’ve tried many recipes that promise to satisfy my craving for salty, fatty potato chips with something just as delicious but totally good for you. Right. There have been some contenders (kale chips, I’m looking at you), though none really delivered. I’ve also tried some brands of ‘healthy’ root vegetable chips, but in all honesty, I didn’t appreciate their ‘earthy’ flavors. With this Brussels sprout chips recipe, however, I think we have a winner. And believe me, before trying the recipe, I was just as skeptical as you probably are now.
It all comes down to texture. The leaves of Brussels sprouts are light and flaky yet sturdy enough to bear a bit of fat and salt. Plus, who wouldn’t like a snack that counts as a serving of veggies? I’m not saying I’ll never eat potato chips again, but this healthy alternative definitely hits the spot!
Are Brussels Sprout Chips Healthy?
This Brussels sprout chips recipe is definitely a winner when it comes to healthy snacking options. Brussels sprouts contain fiber, vitamins, and minerals. Whether you opt for ghee or olive oil, you’ll be using a healthy fat. And because the leaves are baked, not fried, the fat content is kept to a minimum. Though the recipe calls for salt, feel free to omit it and replace it with a mix of dried herbs such as Italian seasoning or even smoked paprika powder. This simple treat is suitable for nearly every diet—not bad for an evening snack!
How To Loosen Brussels sprout Leaves
One of the reasons I was somewhat hesitant to try this recipe was because the idea of having to peel off those tiny Brussels sprout leaves left me feeling a little overwhelmed! If that also applies to you, fear not—it’s actually quite easy!
After rinsing the sprouts and patting them dry, remove the entire stem section. This should already start loosening the leaves. Then, place the sprouts in a large, lidded plastic container and shake vigorously for a minute or two. This should finish the job. Any remaining leaves can be pulled off by hand.
How to Make Ahead and Store
These chips are best fresh out of the oven. Storing them is not recommended as this will affect their texture.
Serving Suggestions
Snacks don’t have to be naughty. For a more traditional take, try these delightfully crisp Air-Fryer Potato Chips. If veggie chips have your preference, give these Air-Fryer Zucchini Chips or this Spinach Chips recipe a go. Looking for something sweeter? You’ll absolutely love these Apple Chips and these Baked Plantain Chips!
Ingredients
- 2 cups Brussels sprout leaves outer leaves from 2 pounds of sprouts
- 2 tablespoons melted ghee or olive oil
- Kosher salt to taste
- Lemon zest optional
Instructions
- Preheat your oven to 350°F.
- In a large bowl, toss the Brussels sprout leaves with melted ghee (or olive oil) and a pinch of kosher salt until well coated.
- Line two baking trays with parchment paper and spread the leaves out in a single layer, avoiding overlap for even crisping.
- Bake in the preheated oven for 8-10 minutes, or until the leaves are crispy and have turned a golden brown at the edges.
- If desired, grate some fresh lemon zest over the baked chips for a zesty flavor boost, then serve immediately and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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