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