Global Veg » A Culinary Journal

Sprout Chips


I generally don’t like repetitive, manual tasks and avoid them as much as possible- even if they don’t take too much time.

Peeling the outer leaves off a pound of brussels sprouts like a repetitive task right?


The work is absolutely worth the end result in the case of these crispy chips made from roasted brussels sprout chips.

Last week at a nearby restaurant, my son had a choice of tater tots or sprout chips- he chose the sprout chips, thankfully. They were amazing (at least the small amount he was willing to share with us) and seemed so easy to make, I definitely planned on adding them to my repertoire.


This is almost a non-recipe:  toss the outer leaves of brussel sprouts with olive oil and your favorite seasonings, then roast. That’s it. The results are delicious!


Some possible add-ins:

– Lemon zest

– Tandoori seasonings (see my tandoori popcorn recipe)

– Garlic powder

– Parmesan or grana padano cheese (for the non-vegans)

Sprout Chips


  1. 1 pound fresh brussels sprouts (not frozen)
  2. 1 tablespoon olive oil
  3. salt and pepper to taste


  1. Heat the oven to 375°F.
  2. Trim the ends of the brussels sprouts.
  3. Separate as many leaves as possible.
  4. Spread the leaves on a baking sheet (make sure they do not overlap).
  5. Drizzle with olive oil.
  6. Sprinkle the salt and pepper evenly.
  7. Bake for 8 to 10 minutes (check after 5 minutes to ensure that they are not over browning).
  8. Serve right away.


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