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My review
Spicy Brussels Sprout Chips
61
Matt Wencl
"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 111Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
1/31/2018
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 le...
Most helpful critical review
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 s...
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1/31/2018
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 le...
1/6/2018
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. The...
11/22/2017
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!
5/30/2017
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 favor...
1/25/2019
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 litt...
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 s...
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.