• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Miss Finger Foodie

  • Home
  • About
  • Recipes
    • Appetizers
    • Baked Goods
    • Breakfast
    • Mains
    • Snacks
    • How-to’s and Basics
      • Sauces and such
      • Cocktails
      • How-To’s
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter/Holidays
  • MUST HAVES
  • Contact

~~How to~~ Make Crispy Brussel Sprout Chips

November 8, 2018 By Blaire 1 Comment

If you follow me on Instagram, you know I’m pretty obsessed with these crispy brussel sprout chips. I make them at least 2-3 times a week and can legit eat them by the handful.

crispy brussel sprout chips in a glass bowl

Although these make the perfect side to any meal, I personally just like to snack of them. They’re a great replacement for chips, if you’re like me and crave ALL the salty things, like almost all the time.

There are a few key tips here that I’d like to share for how to get the perfect crisp on these.

  1. Spray the bottom of your sheet pan really well before putting the brussel sprout leaves on the pan. I’ve seen some people cook them on parchment paper, but I find you don’t get that good of a crunch factor.
  2. And while we’re talking about the pan, I highly recommend these Nordic Ware Half Sheet pans. It’s important to make sure you don’t overcrowd the sheet pan with these brussel chips, as you want them all to be touching the bottom to, again, ensure for max crispiness. I love my
  3. Taking your time to peel back all the leaves individually. You do this by slicing off the bottom of the brussel sprout, peeling back the leaves, then cutting off the bottom again once the leaves start to not “fall off” on their own.
  4. Find big brussel sprouts – I love using the Organic ones from Trader Joe’s. Because you know what they say about big brussel sprouts….the bigger the sprout the bigger the chip 🙂
  5. Season with Maldon Flaked Sea Salt and spray the brussels with avocado oil spray before popping into the oven.
  6. Cook them on the bottom rack.

Warning – you will become addicted to these.

Just take a look at that before and after! And can we all take a moment to appreciate how big those maldon sea salt flakes are. YUM.

crispy brussel sprout chips on a pan

Print
crispy brussel sprout chips in a glass bowl

Crispy Brussel Sprout Chips


  • Author: MissFingerFoodie.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings
  • Category: side dish; healthy snack
Print Recipe
Pin Recipe

Description

With just a few key steps, you will have crispy brussel sprout chips in no time! Perfect as a side dish or just as a snack.


Ingredients

  • 1 bag Tarder Joe’s Organic Brussel Sprouts (about 20 sprouts)
  • Avocado Oil Spray
  • Flaked Sea Salt – I prefer Maldon, especially after learning that the Queen herself, Ina Garten, uses it
  • Cracked black pepper
  • Optional – Trader Joe’s Chili Lime Seasoning

Instructions

Preheat oven to 375.

Spray the bottom of your half sheet pan with Avocado Oil Spray (or preferred cooking spray).

After washing the brussel sprouts, you’ll want to separate all the leaves off the stem/bottom. I do this by cutting off the end, then peeling back the leaves. Once you can no longer peel back any more without using some actual effort, you’ll want to slice off the bottom again. Repeat this process until all leaves are separated. I have a video tutorial of this on my Instagram as well!

Spread out all leaves evenly on your prepped sheet pan, careful not to overcrowd them. You want all leaves to be touching the bottom of the pan to ensure for max crispiness.

Spray the leaves with avocado oil spray, and then season with the flaked sea salt, pepper, and chili limes seasoning (if you so desire).

Bake for 20 minutes on the bottom rack, or until the desired crunch factor is achieved. I honestly prefer mine to be borderline burnt, but personal preference here.

ENJOY!

 

Keywords: brussel sprout chips

Did you make this recipe?

Tag @missfingerfoodie on Instagram and hashtag it #mffrecipe

Filed Under: How-To's, Snacks Tagged With: side dish, snack

« Salted Pumpkin Chocolate Chip Cookies
Pecan Pie Bliss Balls »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search

About This Site

Hey there! I’m Blaire, aka Miss Finger Foodie. I’m here to redefine the clean plate club. What does that mean exactly? Well, I’m hoping to 1) inspire others to use simple, clean(ish) ingredients while not sacrificing flavor and 2) leave you with the urge to lick that plate clean, with your fingers, duh.

Read more about me and what you’ll find on this site here.

Are you social? I am.

  • Facebook
  • Instagram
  • Pinterest




MFF’s favorites

Kombucha Cake Balls

Kombucha Cake Balls

Pumpkin chai granola cluster

Soft-Baked Pumpkin Chai Granola

Individual Pork Belly Nachos

sliced vegan olive oil apple loaf

Vegan Olive Oil Apple Loaf

Chicken Chorizo soup with banza chickpea pasta

Hearty Chicken Chorizo Soup with Rainbow Chard

Zesty Cilantro Steak bowls with cauliflower rice bright green sauce

Zesty Cilantro Steak Bowls

Chocolate Covered Strawberry Brownies [with a salted pretzel crust]

Search recipe tags

appetizer baked goods bliss balls breakfast Cauliflower rice cocktail Dairy-Free desk lunch dessert Fall Gluten-Free holiday nut-free Paleo protein bite protein bites protein bites; paleo Quick quick dinner roundup posts side dish snack Treats Vegan Whole30

Footer

Instagram did not return a 200.

Like what you see? Follow MFF on Instagram!




Copyright © 2022 Miss Finger Foodie on the Foodie Pro Theme