Brussel Sprout Chips

These are the best baked Brussel Sprout Chips coated in crispy parmesan cheese. You will love eating roasted brussel sprouts after trying this recipe!

Brussel sprouts used to be a “you love them or you don’t” type of vegetable.

Well no more, my friends! I am telling you right now that these brussels sprouts chips are guaranteed to make anyone who tries them fall in love.

They are crispy, cheesy, and salty. So delicious that I would put them on a guilty pleasure food list. Yep, you read that right.

Are you ready to love brussel sprouts?

I’m pretty convinced that if you try this recipe, you won’t make another roasted brussel sprout recipe again!

Ingredients needed

• Brussels sprouts: cut into thin slices
• Spices: salt, pepper, garlic powder, and onion powder
• Olive oil
• Powdered parmesan cheese

How to make roasted brussels sprouts taste good

So how are we going to make these notoriously controversial vegetables taste good?

The key tips:

• coating them in olive oil
• spicing them just right
• tossing with parmesan cheese
• roasting at a high temperature for perfect texture

How to make brussel sprout chips

Step 1: Prepare your brussels sprouts.

After you have cut the ends off your sprouts and removed any outer leaves, it’s time to slice them up.

You want them fairly small (this helps them get more crispy), so aim for 3-4 slices per brussel sprout.

They should look like this. These are called brussel sprout chips after all, so we are going for the thin cut for this recipe.

Those thin little slices will be key to getting the crispy edges without a lot of mushy brussel sprouts.

Step 2: Sprinkle on your salt, pepper, onion powder, garlic powder, and parmesan.

Step 3: Drizzle olive oil over the top and toss it all up to coat.

Step 4: Roast your brussels sprouts chips at 425 degrees for optimal crispiness.

The parmesan adds tons of flavor, as well as a crispy cheese crust to the brussel sprout chips.

We use this same method to make parmesan roasted cauliflower with that same delicious crispy parmesan cheese crust.

I baked mine for 10 minutes, flipped them over, and baked an additional 10 minutes.

Depending on your oven you may cook them shorter or longer to your desired level of crispiness. You want them pretty crisp without being burnt.

My kids even love this recipe and everyone wants seconds. I often have to double the amount that I make.

Honestly, I could have eaten the entire pan by myself, and if I didn’t have to share I definitely would have done it!

I am planning to make these a regular lunch rotation or dinner side.

If you have never loved brussel sprouts before, this recipe will definitely change your mind!

• parmesan roasted cauliflower

More vegetable recipes

• Easy Roasted Mushrooms
• Vegetable Rice Casserole
• Oven Roasted Frozen Broccoli
• Garlic Butter Roasted Carrots
• Roasted Brussels Sprouts with Parmesan
• Honey Brown Sugar Glazed Carrots

Nutrition

• Calories: 203kcal
• Carbohydrates: 11g
• Protein: 7g
• Fat: 16g
• Saturated Fat: 3g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 11g
• Cholesterol: 6mg
• Sodium: 744mg
• Potassium: 459mg
• Fiber: 4g
• Sugar: 3g
• Vitamin A: 921IU
• Vitamin C: 96mg
• Calcium: 149mg
• Iron: 2mg