Crispy Brussels Sprouts Chips
Transform Brussels sprouts into crunchy, cheesy chips in under 25 minutes. High in fiber, protein, and healthy fats, they make a perfect snack or appetizer.
Equipment
- 1 × 12×17 inch rimmed baking sheet
- Parchment paper (enough to line baking sheet)
- Brush for olive oil
Ingredients
- 1½ lb Brussels sprouts stemmed and halved
- 7 oz shredded Parmesan cheese
- 1 tbsp olive oil
- ½ tsp garlic powder or to taste
- Salt and pepper to taste
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 400°F (200°C). Warming the oven beforehand ensures that the Brussels sprouts and Parmesan cheese bake evenly and achieve a perfect golden crisp. While the oven heats, line a 12×17 inch rimmed baking sheet with parchment paper. The parchment paper prevents sticking, makes cleanup easier, and ensures the cheese melts evenly without burning. Smooth out any wrinkles so the surface is flat.
- Create a Cheese Base Layer: Sprinkle the shredded Parmesan cheese evenly over the parchment-lined baking sheet. The cheese should cover the bottom in a thin, uniform layer. This layer acts as a base for the Brussels sprouts, allowing them to stick slightly and develop a golden, crunchy bottom. Spread the cheese carefully to avoid clumps, ensuring every chip will have that perfect crisp texture.
- Prepare the Brussels Sprouts: Trim the tough ends from the Brussels sprouts and slice each in half lengthwise. Uniform cuts help the sprouts cook evenly. After slicing, pat each piece dry with a paper towel to remove excess moisture. Dry sprouts roast better, crisp more effectively, and avoid steaming, which would prevent the desired crunch.
- Arrange Sprouts on Cheese Layer: Place the Brussels sprouts cut side down directly onto the Parmesan layer. Position them close together without touching so that heat circulates around each piece, crisping the edges evenly. Proper placement ensures even roasting and allows the cheese to melt and brown beautifully underneath each sprout.
- Season and Oil Sprouts: Lightly brush each Brussels sprout half with olive oil to promote browning. Sprinkle a pinch of salt, pepper, and garlic powder over the tops to enhance the natural flavors. The seasonings should be light so the nutty Parmesan flavor remains dominant, balancing the overall taste while adding depth.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15–18 minutes. Baking times may vary slightly depending on your oven, so watch for the cheese in the center to turn a golden brown and the sprouts’ edges to become crispy. Avoid overbaking, which can burn the delicate cheese and make the chips overly hard.
- Cool Before Handling: After baking, remove the sheet from the oven and let the Brussels sprouts chips cool for 3–5 minutes. Cooling allows the Parmesan to firm up, creating a crisp texture while keeping the centers tender. Proper cooling ensures that the chips hold together when you break them apart.
- Tear into Chips and Serve: Once cooled, use your hands to gently separate the baked Brussels sprouts and cheese into individual chips. Arrange them on a serving platter or bowl. Serve warm for the best crunch, optionally paired with a dip like tzatziki, garlic aioli, or hummus.
Notes
- For best results, choose small to medium Brussels sprouts, as larger ones may take longer to crisp and can become slightly bitter.
- Ensure sprouts are thoroughly dried after washing to maximize crunchiness.
- Adjust garlic powder, salt, and pepper according to personal taste—start lightly, as the Parmesan adds saltiness.
- Parchment paper is essential for even baking and easy cleanup; a silicone baking mat can be used as an alternative.
- For extra flavor, sprinkle a pinch of smoked paprika or chili flakes before baking for a subtle kick.
