Roasted Brussels Sprouts Chips
Photo: Lynn Andriani

Makes a few handfuls


  • 10 Brussels sprouts
  • 1 Tbsp. olive oil (or Misto olive oil sprayer)
  • 1/4 tsp. kosher salt


Preheat oven to 350 degrees.

With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim off a tiny bit more of the bottom, so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil and lay in one layer on a rimmed baking sheet. Sprinkle with salt.

Roast 7 to 10 minutes, until leaves are lightly browned and crisp.

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