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Hey gang, long time no talk huh?
Life has been crazy in my little corner of Washington state.
My hubby got sick, then a couple of days later it hit me....HARD!
Both of us were down for the count. He missed 2 weeks of work and I am just now starting to feel better 2 1/2 weeks later!
Unfortunately, he did the shopping for our 2-week lockdown, and YIKES the stuff he bought was bad! Frozen pizza, chips, canned stuff, everything a low carb person shouldn't eat. But I was too sick to complain.
Now that I am on the mend my little carb-addicted brain has been craving all that carby goodness it had been enjoying and I am having to say NO.
But one of the first things I knew I needed to whip up was a batch of these Baked Brussels Sprout Chips.
They really are just as good as any potato chip and you can use just about any seasoning you want to get the flavor profile you are craving.
Yes, this does take a bit of time. So that is why I make a big batch.
I also make a big batch because I literally eat them off the baking sheet as they are cooking so like 50% are gone before they are even done!
Hey, ya gotta be quick in this house when there is good food cookin'!
I also save the "hearts" of the Brussels sprouts to use in another recipe. Like maybe Brussels Sprouts with Bacon and Shallots, White Wine Braised Brussels Sprouts, or Sheet Pan Roasted Vegetables. I also like to roast them and toss them in cheese sauce YUM!
So that way it doesn't seem like so much work for one recipe because it is actually two!
Gotta look on the bright side right?
WHAT DO I NEED TO MAKE BRUSSELS SPROUT CHIPS?
- Brussels Sprouts
- Olive oil
- Sea Salt
HOW TO MAKE BAKED BRUSSELS SPROUT CHIPS
Preheat oven to 375 degrees F.
Remove the leaves of the brussels sprouts. This is time-consuming, but it can be done. You want as many leaves as possible, and you may need to keep trimming away the stem as you go deeper into the sprout.
Save the heart of the sprouts for another recipe.
Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat.
Sprinkle with salt. Bake, turning every 5 to 7 minutes until browned and crunchy, almost burnt. Remove smaller chips that are done as you continue to bake the larger chips.
FAQS ABOUT BAKED BRUSSELS SPROUT CHIPS
Can I make Baked Brussels Sprout Chips in the air fryer?
Yes, you can place the leaves in a single layer in the air fryer basket and air fry them for 12 to 15 minutes at 400 degrees F, shaking the basket halfway. If the leaves overlap when shaking the basket, use a spoon to spread them out to ensure that they crisp well.
Can I make these Baked Brussels Sprout Chips ahead of time?
You can prepare the chips the day before, store them in the fridge, and air fry or bake them just before serving. However, the air-fried chips won’t store very well. They soften and get soggy so you would have to heat them in the oven again.
How should I store my Baked Brussels Sprout Chips?
I rarely have leftovers but, if I do, I store them in a ziptop bag or an airtight container in the pantry. If they lose their crispness I reheat them in a single layer in the oven for a few minutes to crisp them back up.
Last thoughts about Baked Brussels Sprouts Chips
I honestly don't feel like you need any dip to go with these chips, they are fantastic just right out of the oven. I have used my Mexican Spice Blend, Cajun Spice Blend, and Tandoori Spice Blend on them, but you can always grab a dip if you feel so inclined.
I have also started dusting them with this Cheddar Cheese powder YUM!
MORE LOW CARB/KETO SWEET AND SAVORY SNACK IDEAS
- Keto Strawberry Cheesecake Dip
- Instant Pot Hard Boiled Eggs (Perfect Every Time)
- Keto Coconut Clusters
- Keto Cinnamon Pretzel Bites
- Keto Mozzarella Sticks
- Homemade Sugar-Free Jello
Baked Brussels Sprout Chips
- 2 pounds Brussels sprouts
- 2 to 4 tablespoons olive oil
- pink salt
- Preheat oven to 375 degrees F.
- Remove the leaves of the brussels sprouts. This is time-consuming, but it can be done. You want as many leaves as possible, and you may need to keep trimming away the stem as you go deeper into the sprout.
- Save the heart of the sprouts for another recipe.
- Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the pink salt.
- Bake, turning every 5 to 7 minutes until browned and crunchy, almost burnt. Remove smaller chips that are done as you continue to bake the larger chips.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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