Brussels Sprout Chips

You've GOT to try these!! Oh my goodness are they delicious. Chewy-crunchy, beautiful leaves that are oh-so-good for your bod, and taste INCREDIBLE!! The problem is the time it takes to remove the leaves, but I promise you - once you have the technique down pat you won't be able to stop. For someone who has always never felt too inspired by the humble sprout, I have completely been switched around. With these in my right hand, I don't think I'll ever need a potato chip again...well we'll see - but they really are ten thousand times better than you could ever possibly imagine. You don't need a dehydrator for this recipe, making it unbelievably do-able. Try different flavours if you like, such as lemon and nutritional yeast - but first I suggest you go out and buy a big bag of sprouts, as you'll be hooked pretty fast. Enjoy!!



  1. Pre-heat the oven to 120C.
  2. There really is only one step to this recipe, and while it does take a lot of time, it's totally worth it. Take a look at the recipes video (linked below) to see how it's done, but essentially you want to take off all the brussel sprout leaves from the little stems. Take a knife and dislodge the stems from the base and peel off the stem from stem to leave, rather than trying to peel the leaves off (as they will most likely split). A small sharp knife can really make this job a breeze. It will take a while, so flick on an episode of something, or listen to a podcast - the time will fly bye. Place all the leaves in a bowl. Compost the stems.
  3. Pour the oil into the leaves, and gently massage to evenly coat.
  4. Spread out the leaves onto trays, so that the leaves aren't touching. You may have to do this in a couple of rounds.
  5. Crunchy up in the warm oven for 20-25 minutes. Tip the crunchy leaves into a bowl (or you can leave them a little chewy - either way delicious) with some paper towel to absorb any excess oil.
  6. Using a small strainer (or a large one if that's what you have), dust the leaves with your desired amount of spice. Sprinkle generously with salt, and a light crack of pepper.
  7. Enjoy warm.


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