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Chili-Lime Brussels Sprout Chips

  • 15 m
  • 25 m
Breana Killeen
“If you like kale chips, you'll love these veggie chips too! The outer leaves of large Brussels sprouts make the best "chips." Plus, they're easier to remove than the tightly furled-together inner ones. Roast what's left over for dinner later in the week.”


    • 1 pound large Brussels sprouts
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon chili powder
    • ½ teaspoon grated lime zest
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt
    • 1 teaspoon lime juice


  • 1 Preheat oven to 400°F.
  • 2 Remove enough outer leaves from Brussels sprouts to make 4 cups (reserve the remaining Brussels sprouts for another use). Place in a large bowl along with oil, chili powder, lime zest, pepper and salt. With clean hands, gently massage the leaves until coated. Spread in a single layer on a large rimmed baking sheet.
  • 3 Roast until the leaves are browned and crispy, about 10 minutes. Toss with lime juice and serve hot.
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