Brussels Sprout Chips

Sometimes you just need a little green crunch. A spin-off from kale chips, I first made these after preparing the Dinner Menu: Sage Chicken Thighs, Brussels Sprouts, and Sweet Potato. I reserved the clean leaves from cutting and prepping the Brussels sprouts, and I waited until the pan drippings from the chicken thighs were cooled.  Delicious easy snack if you enjoy these little cabbages.

Brussels Sprout Chips | Hold the Lemon

Paleo. Gluten-free. Dairy-free. Soy-free. Egg-free. Pork-free.

Makes 1-2 cups


  • Leaves left over from preparation of 12 ounces of Brussels sprouts
  • 2 tsp pan drippings from Sage Chicken Thighs, or 2 tsp olive oil + preferred seasonings (e.g., salt, pepper, garlic)


  1. Preheat the oven to 350 degrees
  2. Put Brussels sprout leaves into a small bowl. It’s important that the leaves are dry and wet with watch when making this recipe, or it won’t crisp up correctly.
  3. Drizzle pan drippings or oil over the Brussels sprouts. Toss to coat.
  4. Bake for 10 minutes or until crispy. Keep an eye on them, as it is easy to burn!

Final Thoughts

I’m unsure how to calculate the nutrition facts on this, but I imagine the sprout leaves themselves are negligible, and two teaspoons of olive oil is 80 calories. These definitely still keep their Brussels sprout taste, so I hope you like that!  There is a sweet spot for this recipe between the burnt taste and the chewy uncrisp taste, so keep watch as they bake! I feel good making these, because it feels less wasteful throwing away all the leaves that come off in preparation.

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1 Comment

  1. Hmmmm. I have never removed the outer leaves when cooking Brussels Sprouts. But this recipe is a reason to try doing just that! =)

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