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.
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.
- 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.
- 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
- 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.
- 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 🙂
- Season with Maldon Flaked Sea Salt and spray the brussels with avocado oil spray before popping into the oven.
- 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.
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.
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.
Keywords: brussel sprout chips