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.
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.
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.
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.
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 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
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
- 1 pound Brussels sprouts, trimmed and peeled
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- Prep time: 30 minutes
- Cook time: 25 minutes
- Serves 4
- Preheat the oven to 350°F.
- Using your fingers, peel away the leaves from the sprouts.
- Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
- 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.