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1. Gather the ingredients.

For the lemon and sea salt version:

  • 10-12 brussels sprouts
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp sea salt
  • pinch of freshly ground black pepper

For the Italian version:

  • 10-12 brussels sprouts
  • 1 tbsp olive oil
  • 1/2 tsp balsamic vinegar
  • 1 tsp dried herbs (I used a combination of oregano and basil)
  • 1 1/2 tsp of nutritional yeast
  • pinch of salt
  • pinch of freshly ground black pepper

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2. Chop off the ends of the Brussels sprouts and separate the leaves.

Preheat the oven to 400 degrees F. Chop the bottoms off the Brussels sprouts and begin peeling the leaves off. Continue cutting off more of the bottoms so that you can peel more layers of leaves. Stop once the leaves get very small. They will over-crisp or burn in the oven. You can take any discarded bottoms or other parts (such as the bud-like part with the smaller leaves) of the sprouts and save them for another use, such as making soup. You can also toss them with olive oil and some seasonings and bake alongside the chips, extending the baking time by a few minutes to make them crispy. In the end, you want about 2-2 1/2 cups of loosely packed sprout leaves per recipe (which in turn makes 1-2 servings).

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3. Add the seasonings.

Place the leaves in a large bowl and drizzle with olive oil, lemon juice, lemon zest, salt, and a pinch of pepper.

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4. Massage the sprouts.

Using clean hands, massage the sprouts for a minute so that all of the seasonings get combined and coat each leaf.

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5. Lay out the Brussels sprouts.

On a baking sheet covered with parchment paper, spread out the Brussels sprouts in one layer. This will help them get brown and crispy.

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6. Roast the Brussels sprouts.

Put the pan in the oven and roast for about 10 minutes. They should look brown, especially around the edges, but not burnt. You can adjust the time accordingly if you like them more or less cooked, but 10 minutes gives them nice color and crunch.

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7. Make the Italian variation.

Instead of adding the original seasonings, add the olive oil, balsamic vinegar, dried herbs, nutritional yeast, and a pinch of both sea salt and freshly ground pepper. Follow directions 4-6.

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8. Serve and enjoy!

The Brussels sprouts are best served warm just after making them. If necessary, you can reheat and recrisp them by putting them back in the oven at about 325 degrees for a few minutes. If they do get wilted, simply add them to pasta dishes, top salads with them, or use them to add flavor and nutrients to a variety of dishes. If you’d like another variation, consider using toasted sesame oil or peanut oil, a little tamari, and perhaps some ginger powder, red pepper flakes, and sesame seeds.

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