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Spicy Brussels Sprout Chips

Are you looking for a tasty snack to enjoy with cold drinks? These crispy Brussels sprout chips deliver awesome crunch with a bit of salty spiciness. You also get a boost of fiber and vitamin C as a bonus!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 4 people
Calories 438.4 kcal

Equipment

  • 1 Baking Sheet Standard half-sheet size
  • 1 Large Mixing Bowl For tossing the sprouts
  • 1 Sharp Chef's Knife For trimming Brussels sprouts
  • 1 Measuring Spoons For precise ingredient amounts
  • 1 Aluminum Foil For lining the baking sheet

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon sea salt
  • 1 pinch red pepper flakes
  • 1 pound Brussels sprouts

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
  • Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  • Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared 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; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more. Buckwheat Queen

Notes

Achieving optimal crispness is paramount for these chips. Ensure Brussels sprout leaves are spread in a true single layer without overcrowding the baking sheet; this allows for proper air circulation and prevents steaming. If your oven has hot spots, consider rotating the sheet halfway through. For enhanced flavor, a small amount of finely minced garlic or a pinch of smoked paprika can be added to the dressing. A squeeze of fresh lemon juice or a sprinkle of flaky sea salt after roasting elevates the final dish. Be diligent in removing crisped leaves incrementally to prevent burning while ensuring all leaves reach their peak crunch.