Brussels Sprouts Chips
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These crispy Brussels sprout crisps are a revelation for anyone looking to transform a humble winter vegetable into an addictive, savoury snack. By separating the individual leaves and roasting them until golden, you create a delicate texture that rivals any traditional potato crisp. The natural sweetness of the sprouts caramelises in the oven, balanced perfectly by a generous sprinkling of flaky sea salt and a coating of rich olive oil.
As a versatile vegan dish, these crisps make an excellent healthy snack or a sophisticated garnish for autumn soups and roast dinners. While peeling the leaves requires a little patience, the result is a light, nutritious treat that even the most reluctant sprout eaters will enjoy. Serve them warm from the baking tray for the best possible crunch and flavour.
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Ingredients for Brussels Sprouts Chips
450g brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt
How to make Brussels Sprouts Chips
Preheat the oven to 177°C. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.
Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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