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Spicy Brussels Sprout Chips

Rated as 4.48 out of 5 Stars
69

"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!"
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Ingredients

40 m servings 111
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  3. 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.
  4. 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.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of Brussels sprouts. The actual amount of Brussels sprouts consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 111 calories; 7.1 10.7 3.9 0 185 Full nutrition

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Reviews

Read all reviews 22
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 le...

Most helpful critical review

Just okay

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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 le...

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!

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 litt...

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. The...

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 favor...

It is a bit of work for a quick snack but really good

THE BEST EVER! I had these at a hotel a couple years ago and have been trying to find a recipe to replicate it. This recipe is it!

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!

Quite a bit of work to de-leaf the sprouts, but the end result was tasty and filling. You need to like brussels sprouts to enjoy this recipe. I like another users suggestion of cutting them and...