Salty, Crunchy Brussels Sprout Chips? Yes, Please!

June 17th, 2015

Crunchy kale makes a great snack, but we’re even bigger fans of these addictive little Brussels sprout chips.

Salt and Vinegar Brussels Sprouts Chips

Yield: 4 servings
Active Time: 5 minutes
Total Time: 15 minutes


1 pound Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoons pink Himalayan salt


Preheat oven to 350 degrees.

To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.

Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.

Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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