Tuesday, July 1, 2014

brussel sprout chips

To say Mike isn’t a fan of vegetables would be a huge understatement. He isn’t a fan of being woken up before noon. Or watching HGTV. But incorporating vegetables into his diet was a battle.

Some things were easier than others. He took to arugula quite well which made salads an obvious choice. He likes roasted carrots and even got hooked on some roasted broccolini, which is a commonly used side in our house. His fave veggie? Potatoes. Believe me, I have mentioned a time or two it’s a starch…

Then I just decided to go for it and started making kale chips. Olive oil, salt, pepper and a hot oven and he went crazy for them. I was feeling bold. He despised brussel sprouts when we first started dating. I got him to eat them once, on a pizza covered with bacon and cheese but that was too easy. So one night, I subbed our usual crunchy kale chips for brussel sprout chips—and now? He likes them more than the kale chips. I would call this a win.

Another heavily requested recipe below and it could not be easier.

brussel sprout chips

1-2 dozen brussel sprouts rinsed with the stems cut off and leaves peeled. toss the core out (tip: you can also just buy the shaved brussel sprouts bag at trader joes)
1-2 tbsp olive oil
salt and pepper for seasoning
any other seasoning you like—I have used mesquite bbq seasoning which makes them taste like bbq chips, garlic powder would be delicious too. Anything to add some extra flavor, but s&p is perfect too
  • pre-heat oven to 400 degrees
  • line a baking sheet with foil and spray with cooking spray
  • spread the brussel sprouts out and drizzle the olive oil (you may need more depending on how many you have—you want them nicely coated)
  • season to taste with salt, pepper and any other seasoning you add—don’t be shy!
  • toss together to coat and spread in one layer
  • cook in 400 degree oven, tossing frequently (about every 3-4 minutes) until cooked fully (no more than 15 minutes)
  • taste one after its come out of the oven and cooled slightly, and add additional salt if needed
tip: if you do 2 dozen, split between 2 baking sheets—you want them to have enough room to cook
Munch happily :)


  1. I'll likely make this for our fourth of July BBQ. Should the chips be crispy? Mine have come out to be somewhat mushy in the past.

    1. they should be crispy--thats why a single layer, tossing them frequently is key. and the high heat.