Last Minute Appetizer: Crispy Brussels Sprouts Chips

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Nov 23, 2011
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Credit: Emma Christensen

Makes2 cups

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I couldn’t bear to throw away all the tough outer leaves left behind from making roasted Brussels sprouts last week. So what did I do? What any enterprising and frugal home cook would do: I doused them with olive oil and made sprout chips.

(Image credit: Apartment Therapy)

I figured if you can transform rugged leaves of kale into a crispy snack, why not Brussels sprout leaves?

I hovered anxiously near the oven while they baked, resisting the urge to check on them too frequently for fear of letting the heat out. First they turned bright Kermit green and started to steam. Then they began to shrivel. And turn a dismal, completely unappetizing shade of brownish-green.

I thought all was lost until I put one in my mouth. It was so crispy that it practically melted on my tongue. It left behind a rich taste of olive oil, a clean saltiness, and a haunting Brussels sprout flavor. Yes, you’ve got to love Brussels sprouts for this one.

They shrink a lot during cooking. I started out with 3-4 cups of sprout scraps and ended up with about 2 cups of chips. In my mind, this makes them the perfect appetizer for the cook and the cook’s helpers as we go about putting the finishing touches on the meal.

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)
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Crispy Brussels Sprouts Chips

Makes 2 cups

Nutritional Info

Ingredients

  • Tough outer leaves from preparing a batch of Brussels sprouts

  • Olive oil

  • Salt

  • Pepper

Instructions

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  1. Heat the oven to 400°F.

  2. Discard any stems from your scraps, reserving only the outer leaves. In a bowl, toss the leaves with a drizzle of olive oil, a healthy sprinkle of salt, and a few turns from the pepper grinder. Use your fingers to rub the leaves with oil, making sure all the surfaces are slicked with a little oil.

  3. Spread the leaves in a single layer on a bare baking sheet. Roast for 10-12 minutes until the leaves are crispy and dry.

  4. The chips are best eaten right away, fresh from the oven, but they will stay crispy for an hour or two. They will gradually start to soften and become chewier after cooking.

Recipe Notes

Servings vary, the trimmings from 1 1/2 pounds of sprouts makes about 2 cups of chips.

Related: Five Ways to Eat Kale

(Images: Emma Christensen)

Filed in:
appetizer
Side Dish
snacks
Vegetables