Brussels Sprouts Chips

As you may know from my recent posts about saving veggies for stock and freezing leftovers, I don’t like to waste food. Earlier this week, I was looking for Brussels sprouts recipes and came across a recipe for Brussels sprouts chips (like kale chips), using those outer leaves that I would typically peel back and discard. I roasted the Brussels sprouts for dinner and saved the leaves in a tupperware container in the refrigerator to make as chips this weekend, as this snack is best served warm.

Brussels sprouts outer leaves

I have not had much experience making homemade chips. A month or so ago, I tried some veggie chips using a turnip and a sweet potato with mixed results.The Brussels sprouts chips seem like a harmless experiment. At worst, if they don’t succeed, I only wasted what I was going to toss anyway (though I imagine they would have ended up in the soup stock freezer bag…).

Brussels Sprouts Chips
(shared from nomnompaleo. serves 2-4)


  • 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
  • 2 tablespoons of melted ghee (RRFR used unsalted organic butter)
  • Kosher salt to taste
  • Lemon zest (optional)


Preheat oven to 350°F.

Melt the butter in a bowl in the microwave.


melted butter

Mix the leaves, butter, and salt together in a large bowl.

dry leaves

tossed leaves

Line a large baking tray with parchment. Place the leaves in a single layer on the tray.

arranged on pan

Bake for 8-10 minutes or until crispy and brown around the edges.

baked leaves

Microplane some lemon zest over the chips (optional) and enjoy immediately.

leaves in bowl


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