Roasted Brussels Sprouts Chips

//Roasted Brussels Sprouts Chips

Could Roasted Brussels Sprouts Chips be the new kale chip?

Remember when kale chips were all the rage? And how happy you were when you finally discovered a foolproof way to get your kids to eat their dark leafy greens without a fight? I’m happy to report that there is a new contender on the family dinner menu, sure to get your kids begging for Brussels sprouts. Meet Roasted Brussels sprouts chips.

roasted brussels sprouts chips | the 52 new foods challenge | peel

Brussels sprouts chips are like potato chips, only 500X better. They feature the best part of roasted Brussels sprouts: the crispy, crunchy leaves. Sayonara soggy centers. Bye bye mushy middles. Hello to happy kids devouring every last crispy chip—straight from the pan.

roasted brussels sprouts chips | the 52 new foods challenge | v2

Peeling Brussels sprouts can be tedious work, but it’s a great way to engage your kids in the kitchen. My kids will happily pick and peel for 20 minutes to earn the tasty reward at the end. To maximize the crispiness of your chips, it’s best to do this step a day ahead. I’ve rounded up all of my cooking tips in this post: How to Cook Brussels Sprouts Chips.

roasted brussels sprouts chips | the 52 new foods challenge | catherine peeling

Bonus: there’s a secret number hidden inside. Hint: It’s a Fibonacci number. Grab a bushel of Brussels, slice them open, and send your kids on an adventure to find it! I’ve packed loads of fun ways to find the Fibonacci sequence in my new book, The 52 New Foods Challenge.

roasted brussels sprouts chips | the 52 new foods challenge | fibonacci

As for roasting those delicate leaves, they’ll do fine on a rimmed baking sheet, but placing them in an even layer on a wire rack set inside the pan will deliver even better results.

roasted brussels sprouts chips | the 52 new foods challenge | roasting trick

Roasted Brussels Sprouts Chips from The 52 New Foods Challenge

Roasted Brussels Sprout Chips is one of my most favorite recipes from my book, The 52 New Foods Challenge. My daughter Catherine’s love of the crispy, almost burnt leaves of Roasted Brussels Sprouts was our inspiration for Roasted Brussels Sprouts Chips, a riff on Crispy Kale Chips. This recipe takes some patience to prep but the result is well worth it. My kids like to eat them straight from the pan.

Prep time: 30 minutes
Cook time: 25 minutes
Serves 4

Ingredients for Roasted Brussels Sprouts Chips

1 pound Brussels sprouts, trimmed and peeled
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt

Directions for Roasted Brussels Sprouts Chips

1. Preheat the oven to 350°F.

2. Using your fingers, peel away the leaves from the sprouts.

3. Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.

4. Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250°F and bake the sprouts for 3 to 5 minutes more, or until the leaves are crispy and almost burnt. Let your kids watch closely to figure out the best timing for your oven.

Tip: The easiest way to peel the leaves is to cut off the end, turn the sprouts over and gently pry the leaves away starting at the stem. Keep trimming off the ends as you go to make it easier to peel off the layers. This takes patience (and time), but it’s a fun activity for your kids. As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sautéing or roasting.

For more cooking tips, check out my post on how to cook Brussels Sprouts Chips like a rock star.

You can also watch this one minute technique video to see how we make Roasted Brussels Sprouts Chips at our house.

Pin It! Roasted Brussels Sprouts Chips

Pin our recipe for Roasted Brussels Sprouts Chips. For more recipes and inspiration, check out our Healthy Side Dishes board on Pinterest.

roasted brussels sprouts chips | 52 new foods challenge | jennifer tyler lee | pinterest

Roasted Brussels Sprouts Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 pound Brussels sprouts, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
Instructions
  1. Prep time: 30 minutes
  2. Cook time: 25 minutes
  3. Serves 4
  4. Preheat the oven to 350°F.
  5. Using your fingers, peel away the leaves from the sprouts.
  6. Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
  7. Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250°F and bake the sprouts for 3 to 5 minutes more, or until the leaves are crispy and almost burnt.

 

By | 2018-02-03T15:20:42+00:00 October 7th, 2014|Sides|2 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

2 Comments

  1. Mardi (eat. live. travel. write.) October 13, 2014 at 1:25 pm - Reply

    I made these as one of the sides for Thanksgiving yesterday and they were pretty tasty! I need to try the trick with the wire rack because they didn’t all crisp up as much as I would have liked but they certainly will get ME eating my Brussels Sprouts!

  2. Jennifer Tyler Lee October 18, 2014 at 1:32 pm - Reply

    That is fantastic, Mardi! I’m so glad Brussels Sprouts Chips made an appearance on your holiday table 🙂 Each oven is a little different, so you’re on the right track. The wire rack will definitely help with crispiness, but when you’re in a pinch for time you don’t need it. Enjoy!

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