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Spicy Brussels Sprout Chips

Rated as 4.42 out of 5 Stars
72

"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

  • 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 15
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

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 s...

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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...

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...

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!

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

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...

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 s...

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.

was pretty good but didnt turn out any wheres near picture. plan on trying again but using toaster oven,

yummy!! kinda a pain in the behind, but so good!! even my brussels sprouts hating hubby liked them