The easiest and most addicting way to get your veggies in is by snacking on these crispy Brussels Sprout Chips! They require minimal ingredients and time but have big flavor and crunch. Honestly? Don’t be surprised if you eat them all in one sitting. They’re that good!
Brussels Sprout Chips
Let’s be honest. If you were to put 4 cups of brussels sprouts in front of me and said “eat these” I’d be like eh… but when I take those 4 cups of the veggie and turn them into these crispy Brussels Sprout Chips, I can’t get enough! Keeping the honesty going, I’ve definitely eaten all of the chips on my own. They are seriously delicious and addicting! Good thing they’re a safe thing to be addicted to, though.
Easy and nutrient dense!
These little bites are not only super good for you, but they’re so easy to make! All you have to do is remove the leaves, coat in healthy oil and spices and pop them into the oven! They require 4 ingredients, and only about 20 minutes of your time. I can’t think of a better healthy snack to add into your rotation!
DIETARY NOTES
These crispy little bites are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free
- vegetarian
- vegan (using compliant mayo, but may no longer be whole30, paleo and sugar free)
- paleo
- Whole30
Pair them with Special Sauce
If you’ve ever been to Shake Shack or In-N-Out, you’ve probably tried their delicious sauce on your burger or got some on the side for your fries. Because I love to create healthy versions of foods I love, I whipped up this Special Sauce recipe so that I could enjoy it without the questionable ingredients that are in the real thing. This tastes just like the original but with no added sugars or inflammatory ingredients and it’s even Whole30 compliant, as are these chips!
- Whole30 Special Sauce (paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
- can be made vegan using compliant mayo, but may no longer be whole30, paleo and sugar free
Hungry for more?
Add these plant-focused snack/appetizer recipes to your list:
- Paleo Sweet Potato Tots (sub the ghee for vegan butter or olive oil/avocado oil) (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan compliant)
- Crispy Roasted Chickpeas (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Easy Homemade Hummus (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Oven Roasted French Fries (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Paleo Zucchini Fritters with Pesto Aioli (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
FOLLOW ALONG!
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make these Brussels Sprout Chips or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Brussels Sprout Chips
Ingredients
Brussels Sprout Chips
- 4 cups brussels sprouts
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper, to taste
Instructions
- Preheat your oven to 400°.
- Cut the stems off of your brussels sprouts and remove the leaves into a large bowl. You can keep cutting them down in order to get more leaves off.
- Massage oil and spices into the leaves.
- Line two baking sheets with parchment paper and evenly space out the leaves over the sheets. Try your best to make sure they aren’t overlapping. This will help them get crispy!
- Cook for 10 minutes. Once the time is up, you can remove any browned leaves and cook the green ones for a few minutes longer. Repeat this step until all leaves are brown and crisp!
Thank you so much for these yummy recipes. But I can’t find the special sauce recipe. Can you help me out please ?
You’re welcome!! The sauce is linked above in this post! You can also always use my search bar to quickly lead you to any recipe you’re looking for.
Excited to make these! how long do they keep? Is it a make it and eat it type of dish?
Hi Sam! To be honest, I have never had leftovers and always eat them all, haha! I would assume they are best eaten fresh, but if you do have leftovers, maybe pop them in an air fryer or conventional oven to see if they recrisp? Let me know what you end up doing. 🙂
Do you have nutritional info posted anywhere by chance?
Hi there! To be fully transparent, due to my past with eating disorders I do not include nutritional info or calorie counts in my recipes as it’s unsafe for me to do so. You’re welcome to calculate it with your specific ingredients and have the info for your own needs! Thank you in advance for understanding and I hope you enjoy my recipes!
I 10000% respect that and commend you for sticking to that commitment to yourself!
That truly means so much, thank you 🙂