Brussels sprouts are one of those foods that people either love or hate. I happen to love them, and one of my favourite healthier snacks to make is my mother’s gluten-free Brussels Sprout Chips recipe. Whenever I am craving something crunchy, crispy, and cheesy, I make these chips and satisfy my hunger. It’s an easy recipe and can be made with three ingredients. You can easily substitute vegan ingredients as well. Enjoy!
Preheat your oven to 350 degrees. Line a pan with parchment paper and set it aside.
Clean the Brussels sprouts by cutting the bottoms off and peeling a couple of layers of leaves.
Wash the Brussels sprouts under cold water, but don’t drench them. Then, towel dry.
Slice the Brussels sprouts into thin, flat, circular pieces using a chef’s knife. This is where they become like chips. You should get about 4 thin slices out of each Brussels sprout.
Once the Brussels sprouts are sliced, put them into a bowl of olive oil and toss them. There should only be a light amount of olive oil. The amount is subject to change based on how many Brussels sprouts you have. You don’t want them dripping in oil, but just lightly oiled. I had about thirty Brussels sprouts and I used a ¼ cup of olive oil.
Fill a separate bowl with grated parmesan cheese. For thirty Brussels sprouts, I filled my bowl with 1 and ½ cup of parmesan. Again, you can decipher how much cheese you want based on the amount of Brussels sprouts you are making, and based on personal preference. The more cheese you add, the crispier the chips will come out. Pour the cheese into the bowl of lightly oiled Brussels sprouts. Save a little bit of cheese in the bowl.
Toss the Brussels sprouts in the cheese and oil with tongs until they are evenly covered.
Spread your Brussels sprouts evenly across your pan on top of the parchment paper and sprinkle the rest of the cheese on top. Put them into the oven for about 30 minutes. Halfway through, flip them with the tongs. Your goal is to dry the sprouts out and make them crunchy, like chips.
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