Lightly seasoned oven-roasted Brussels Sprouts Chips with parmesan make an amazing snack or side dish.
Brussels Sprout Chips
If you’re anything like me, you’ve loved Brussels sprouts chips without thinking about it for years. Whenever I roast Brussels, I snack on every little leaf that separates on the baking sheet.
This recipe creates more crisp edges, resulting in an entire tray of completely irresistible crispy Brussels sprout chips.
As a kid, the only way we were served Brussels sprouts was steamed, and my guess is they were frozen before that. So, in other words, it was a pot of mushy vegetables. I can not think of any other way to describe it and they couldn’t have been less appealing to me.
Talking with a friend the other day about how much we enjoy Brussels Sprouts now, led to a conversation about why we hated them so much when we were younger. As adults, we can’t seem to get enough of them, and our kids like them too. (So, it can’t just be a “kids hate Brussels” thing.)
She shared that she had read an article about why that is. In the 1990s, scientists and seed companies discovered which part of the natural makeup of chemicals within the Brussels Sprouts caused a bitter taste in the vegetable.
Then through natural plant selection and breeding over time, they were able to reduce that bitterness. No, they are not a GMO, just natural selection for tastier Brussels Sprouts. I am all in for tastier sprouts! You can check out the article here.
I agree that bitterness was a factor. However, when you combine that with the fact that the poor sad Brussels were almost always served steamed or boiled? How could anyone be a fan of that?? I’m grateful for today’s much-improved sprouts AND better cooking methods as well.
Let’s get back to making Brussels Sprouts Chips. Use a mandolin or a sharp knife to slice the Brussels Sprouts into chips. When I’m making a large batch, a good, sharp mandolin (this is my favorite one) is a big help.
I recommend starting with large, firm Brussels Sprouts. The large round sprouts yield nice slices, and a firm sprout holds together better. Resulting in a more chip-like appearance.
Drizzle the Brussels sprouts chips with olive oil and gently toss to coat. Sprinkle with garlic, salt, pepper, and Parmesan.
Brussel Sprout Chips
You’ll need these ingredients to make this recipe:
- Brussels sprouts
- olive oil
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- shredded Parmesan
Roasted Vegetables with Parmesan
Parmesan is a great match for roasted vegetables. It brings a slightly nutty flavor without being overly cheesy. A light sprinkling of freshly grated Parmesan cheese is the perfect final touch to enhance the flavor of almost any vegetable.
After eating parmesan-roasted carrots you will not want to make them any other way. Bite-sized and toasty perfect, you can’t eat just one!
Crispy, toasty, and ever so slightly cheesy, I can make an entire meal from this garlic parmesan roasted broccoli.
Crispy, slightly salty baked asparagus with parmesan is an easy, delicious side to pop in the oven and have on the table in no time.
Lightly sautéed broccoli and asparagus tossed with just a dab of butter and a sprinkle of parmesan makes a terrific side dish for any meal.
Brussels Sprouts Chips
- 1 pound Brussels sprouts thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup freshly shredded Parmesan plus more for serving
- Preheat oven to 400°F. Place the Brussels on a large baking sheet and drizzle with oil. Toss to coat. Season with garlic, salt, and pepper. Toss again. Sprinkle generously with Parmesan.
- Bake for 10-12 minutes, stir, and bake 12-16 minutes more, stirring occasionally. The Brussels sprout chips are done when golden brown with crispy edges. The cooking time will vary depending on how brown or crispy you'd like the chips to be.
- Top with additional Parmesan, if desired, and serve immediately. (The Brussels will soften a bit as they cool.)