Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.

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  • Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.

  • Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.

  • Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

Editor's Note:

Nutrition data for this recipe includes the full amount of Brussels sprouts. The actual amount of Brussels sprouts consumed will vary.

Nutrition Facts

111 calories; protein 3.9g; carbohydrates 10.7g; fat 7.1g; sodium 185.5mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/02/2018
I was recently diagnosed with type 2 diabetes so I have been trying to find snacking substitutions. I was skeptical at first about swapping my potato chips for crispy and spicy Brussel sprout leaves. It was nice to have all the ingredients in my kitchen. I followed the instructions verbatim. The sprouts came out great. The only reason why I didn’t give it 5 stars is because although tasty, they’re not potato chips. Read More
(6)

Most helpful critical review

Rating: 2 stars
11/11/2018
I made this based upon all the great reviews and I really wanted to like them. They are a lot of 'work' for very little return on the investment. While they are crispy and salty and a little spicy (though not spicy enough for our tastes) they have that leftover 'bitter' quality that uncooked sprouts have. It leaves an aftertaste that isn't great. For us, these just aren't worth the effort they take to make. (But clearly, I'm in the minority with this opinion!) :-) Read More
(2)
29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/01/2018
I was recently diagnosed with type 2 diabetes so I have been trying to find snacking substitutions. I was skeptical at first about swapping my potato chips for crispy and spicy Brussel sprout leaves. It was nice to have all the ingredients in my kitchen. I followed the instructions verbatim. The sprouts came out great. The only reason why I didn’t give it 5 stars is because although tasty, they’re not potato chips. Read More
(6)
Rating: 5 stars
11/23/2017
Yum! I didn't change anything and this came out great. I recommend getting larger brussel sprouts so you get more leaves to work with! Read More
(4)
Rating: 4 stars
05/30/2017
Wonderful! I like spicy so added more red peppers. Also after 15 minutes, I found they didn't crisp so I turned the oven up to 400 and they immediately browned. Husband said its his new favorite... Read More
(3)
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Rating: 5 stars
01/25/2019
Trying to eat healthier. Made this with grilled salmon one night. We did not use it as chips, just cut the brussels sprouts in half and roasted per the recipe. They were delicious. Added a little sprinkle of Parmesan cheese to top it off. Read More
(3)
Rating: 5 stars
01/06/2018
Our family loves these and I have made these many times. I get two full cookie sheets of leaves from an 18 oz bag of sprouts. It takes 30 minutes to get the leaves off but its well worth it. There is 1.3 oz of scrap and 16 oz of sprouts left for another recipe. I use less oil but otherwise make one tray of chips as listed and another tray without the peppers but with extra salt for those who don't want the spiciness. For the crushed pepper batch, I use one packet of red peppers from a pizza place. I keep extras just for this. Great recipe. Read More
(3)
Rating: 4 stars
08/04/2017
It is a bit of work for a quick snack but really good Read More
(2)
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Rating: 2 stars
11/10/2018
I made this based upon all the great reviews and I really wanted to like them. They are a lot of 'work' for very little return on the investment. While they are crispy and salty and a little spicy (though not spicy enough for our tastes) they have that leftover 'bitter' quality that uncooked sprouts have. It leaves an aftertaste that isn't great. For us, these just aren't worth the effort they take to make. (But clearly, I'm in the minority with this opinion!) :-) Read More
(2)
Rating: 4 stars
10/24/2018
Indeed used large fresh brussel sprouts. 1 lb. of outside leaves only made a small bowl of chips. PLEASE be careful of time to cook. Mine were burnt at 325 degrees after only 8 minutes. Read More
(2)
Rating: 5 stars
12/02/2019
So delish! Light and savory and crispy! I had to give them 10 additional minutes to get crispy and golden in my stove and it was worth the wait. Making them twice in the same week! Read More
(1)
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