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Thrive On

Brussels Sprout Chips

Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchSnackAppetizer
2 cups
Active time: 10 minutes
Total time: 20 minutes

Nutrition Per Serving

  • Calories41 cal
  • Total Fat3.6 g
  • Saturated Fat0.5 g
  • Cholesterol0 mg
  • Sodium78 mg
  • Carbohydrate Total2 g
  • Protein0.7 g
  • Phosphorus15 mg
  • Potassium85 mg
  • Fiber0.8 g
  • Calcium10 mg


  • About 15 medium Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt


If you like kale chips you're going to love these Brussels sprout chips. This 4-ingredient recipe crisps up the outer leaves of Brussels sprouts in the oven in just 10 minutes for a healthy snack. But don't throw out the sprout innards—they're great for roasting as a side for dinner.


  1. Preheat oven to 400°F.
  2. Remove enough outer leaves from Brussels sprouts to make 4 cups. Place in a large bowl and add oil, pepper and salt. With clean hands, gently massage the leaves until evenly coated. Spread in a single layer on a large rimmed baking sheet.
  3. Roast until the leaves are browned and crispy, about 10 minutes.
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