The New Chip on the Block: Brussels Sprout Chips

Brussels Sprout Chips

We’ve been chipifying everything from the produce department since that first brave soul decided to see what roasting would do to kale leaves a decade or so ago.

The kale chip has been joined, over time, by the carrot chip, parsnip chip, zucchini chip, butternut chip, beet chip, turnip chip and anything else creative home cooks could get their hands on.

Whether in home or commercial kitchens, roasting and toasting thin vegetables to crispy perfection is a certifiable thing.

Last year for October Unprocessed, I showed you how to make baby bok choy chips. If you haven’t tried that yet, I encourage you to break free of your kale chip obsession and give bok choy a whirl.

And if you’re ready to move on to the next chip today, let’s make Brussels sprout chips.

Brussels Sprout Chips

Yeah, America’s most hated vegetable — the one people despise before they even try it — is actually GREAT when you chipify it.

Sure, this vegetable villain can be bitter or sulfurous when cooked too long, but it’s a nutritional powerhouse, which trumps its stinky reputation. Cruciferous Brussels sprouts support the body’s detox, antioxidant and anti-inflammatory systems — three systems closely associated with cancer prevention.

Pros: Nutrient-dense, high-fiber, low-calorie, gluten-free, Paleo, vegan, very low on the Glycemic Index, no saturated fat or cholesterol. And did I mention delicious?

Con: Bad word-of-mouth. You’ll have to convince the sprout haters to try them.

Let’s see if we can turn around Brussels sprouts’ image using this one chip-making technique, without using a fancy PR firm to do it.

(And if you are already a B.S. fan or want another way to use them, also try this magnificent Brussels Sprouts with Bacon, Parmesan and Dates, which will make your eyes roll back in your head when you taste it.)

Finished Brussels Sprout Chips

Brussels Sprout Chips
4.78 from 9 votes

Brussels Sprout Chips

Move over kale, there's a new chip in town! Crispy Brussels sprouts chips will convert even sprout haters.
Course Snack
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings
Calories 43 kcal
Author Dorothy Reinhold


  • 15 Brussels sprouts
  • 1 1/2 teaspoons extra-virgin olive oil
  • A few grains of salt


  1. Heat oven to 350°F.
  2. With a small paring knife, cut off the bottom tip of each sprout. This will release the outermost leaves; put leaves in a large mixing bowl. Continue to trim a thin slice more off the bottom stem, teasing each layer of leaves off, and adding them to the bowl. Stop when you have removed all the leaves and you are left with the heart or core of the sprout. (Save cores to roast later if you like.)
  3. When you have removed all leaves you can, toss the leaves gently with the oil, sprinkle ever so lightly with salt. (Really, do NOT have a heavy hand with the salt because the salty flavor intensifies with roasting. Just sift a few grains between your thumb and forefinger.) Lay leaves in one layer on a rimmed baking sheet. The leaves, during tossing, will want to cup together, so take care to remove them from nesting together as you arrange them on the baking sheet. They need to toast in one layer for best results.
  4. Roast for 10-15 minutes, until leaves are lightly browned and crisp. The wide variation in time is because of the differences between home ovens. Check at 10 minutes, and remove any that you think are done, putting the rest back in for another minute or 2; check again and remove those that are done. You don't want the entire leaf to be fully toasted or it will be too bitter. You'll get the hang of it and your oven's peculiarities after the first batch.


About the Author

Dorothy Reinhold is the publisher, food writer, photographer and recipe developer at Shockingly Delicious, where she posts terrific, tried-and-true, scrumptious, “scary good” recipes with big flavors. She has been named one of the Top 50 Mom Food Bloggers by, a Top 100 Food Blog by, and PBS’s NextAvenue declared her one of the 25 best food blogs for baby boomers. She’s been featured in the Los Angeles Times, Sunset Magazine, Taste of Home magazine, on Yahoo Shine and has written for Huffington Post, America Online, Foothills Magazine, and has had a 20-plus-year food column in Southern California newspapers. You can connect with her on Facebook, Instagram, and Pinterest.

Notify of
Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Debi @ Life Currents
October 23, 2015 10:29 am

What a great use for Brussels sprouts. I love this idea! A healthy snack; I’m all over it!

October 23, 2015 8:49 am

Yum! I looooove brussels sprouts, especially when they’re nice and crispy!

Linda (Meal Planning Maven)
October 23, 2015 7:28 am

5 stars
We always fight over the Brussels sprouts leaves that fall off after roasting. I love the idea of actually making a whole batch of chips from them and are going to absolutely love these! Thanks for sharing!

Dannii @ Hungry Healthy Happy
October 23, 2015 3:15 am

I love making these and it really satisfies my chip craving. I just love brussels sprouts, especially roasted with balsamic.

Becca @ Amuse Your Bouche
October 23, 2015 1:35 am

These look amazing!!! I’m a big fan of Brussels sprouts when they’re roasted but I’ve never crisped them up quite like this before. Definitely one to try this winter!

October 23, 2015 12:51 am

I must do them ASAP. They look super healthy and must be so delicious!

October 22, 2015 9:53 pm

What a fantastic idea, but I’m firmly in the Brussels Sprouts fan camp 😀 I might have to try this for my kids and see what they think though!

Heidy L McCallum
October 22, 2015 5:08 pm

What a super healthy idea using Brussel sprouts for chips, I love it. A must make recipe for sure.

October 22, 2015 4:46 pm

5 stars
I love these. I always eat the crispy leaves from my roasted brussels sprouts before serving, now I can have a whole plate of them. Lovely recipe.

Manila Spoon
October 22, 2015 4:13 pm

5 stars
I have made kale chips but not the one using brussels sprouts! What a delicious and must-try idea for me! Love it!