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Roasted Brussels Sprout Chips

Roasted Brussels Sprout Chips


  • 1 pound Brussels Sprouts
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • Olive oil, for drizzling


  1. Preheat oven to 375º.

  2. Begin by cutting off the bottom stems of the sprouts and peeling off the leaves. Rinse, and pat dry. On a cookie sheet toss the sprouts with a drizzle of olive oil, salt and pepper.

  3. Bake for 12-15 minutes, tossing and flipping the sprouts half way through, until golden brown and crispy. Remove from oven and serve warm or room temperature.


    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell