How to Make Brussels Sprout Chips {Video}

by Arielle J on August 18, 2015

Wahoo! The first episode of the new season of my cooking show, Clean Eating, on Healthination is LIVE!

Get excited because this is one of my new favorite snacks. It also makes a great side dish that can replace those greasy potato chips: brussels sprout chips! They are super easy to make and really delicious too.

The only warning I have for you — make double the recipe because they’re addicting and you’ll probably finish one batch in a sitting.

In this video below, I make chips from 16 Brussels sprouts. The first step is to lightly cut the stem off of the Brussels sprout and peel the leaves off until you can’t peel any more off. Once you’re at this point, to get as many leaves as possible, simply cut a little bit of it and you’ll be able to peel off a few more leaves until you’re finally left with the sprout, which you can actually save to roast and eat them later as well.

Once your Brussels sprouts are all peeled into leaves you can place them onto a tray with parchment paper on it (tin foil works too!). Then you’re going to drizzle on 2 tablespoons of coconut oil, which is high heat oil so you’re still going to get all the benefits from the oil even when you cook it. You’re going to want to make sure all of the coconut oil is spread throughout all the leaves and then you can sprinkle a little sea salt on top.

Now you’re ready to get them into the oven so they can start cooking. I recommend to stand by the oven while they cook because they crisp up really fast and you don’t want them to burn! Keep them in there until they are crispy and brown around the edges. And that’s it! You can enjoy these Brussels sprout chips as a perfect guilt free snack.

Brussels Sprout Chips

Ingredients:

1 bag brussels sprouts (approx. 16)
1/2 tsp sea salt
3 Tbsp coconut oil

Directions:

Preheat your oven to Broil high.
Cut off the bottoms of the brussels sprouts in order to make it easier to peel.
Peel off the leaves and continue to cut off the bottom until you can no longer peel anymore. Place the remaining brussels sprout “balls” to the side. (You can re-purpose these and slice and cook them up separately later.)
Place the leaves on a parchment lined baking sheet. Sprinkle a little oil on top of the leaves as well as some sea salt. Broil these on high for approximately 5-7 min or until brown and crispy. Stand by the oven to make sure they don’t burn!
Place on a plate and pop into your mouth.

Enjoy!