Brussels Sprout Chips

Just like kale chips, here’s similar version which I found on Brussels Sprout Chips. Nutritious, delicious, and guilt-free! You only want to use the outer leaves. The trick to successful chips is to make sure you get the edges brown. See my photo? I could add another 5 minutes to these to get them more brown and crispy but I wanted to make sure you could still tell these were fresh green Brussel sprout leaves.) They may look burnt or wilted but they’re actually crunchy. The lemon zest is optional. I loved it! I thought it added a freshness to the chips.


  • 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
  • 2 tablespoons of melted ghee or butter or olive oil
  • Kosher salt to taste
  • Lemon zest (optional)
  1. Preheat oven to 350 degrees F.
  2. In a salad bowl, toss the leaves with oil and salt. You can add the lemon zest at this stage or after baking.
  3. Line a baking sheet or two with parchment paper for easy clean-up. Arrange leaves in a single layer.
  4. Bake for 10-12 minutes or until leaves are crispy.
  5. Toss lemon zest over the chips.
  6. Enjoy as a snack or appetizer!

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