Lemon and garlic brussel sprout chips are healthy, delicious and easy to make. Lemon, garlic, olive oil and roasting make these brussel sprouts flavorful.
I made these for a party along time ago and everyone loved them. I know it doesn’t seem like a party food but if you have a lot of rich or heavy food as your appetizers, a little veggie dish can go a long way to balance it. If you are a fan of roasted Brussel sprouts I’m sure you will like these chips.
While this is a simple dish, the peeling of the leaves can be time consuming. I found that the fastest way to do this is start from the bottom. Cut off the base and peel off as many leaves as you can. Then cut a little off the base again and peel more leaves off. When you get to the middle just throw it in with the leaves. 
Above you can see that 1 lb of Brussel sprouts makes a big bowl of leaves when you separate them. So after you have separated the leaves, you want to toss them with the olive oil, lemon juice and zest, garlic and salt and pepper. 
Spread them out evenly on a sprayed cookie sheet and bake for 25-30 minutes. If you ate this raw it would probably be a good Brussel sprout salad as you are basically dressing it with a lemony vinaigrette dressing. But I don’t know if my stomach can take raw Brussel sprout leaves so I roasted them to give them more flavor (and make them easier to digest).
Lemon Garlic Brussel Sprout Chips
Once they are done you can pick at them or eat them as a side dish. Some freshly grated Parmesan or Romano cheese sprinkled on top would taste great too. That’s all there is too it. I hope you try these Lemon Garlic Brussel Sprout Chips!
1 serving = 121 cals / 11g fat / 7g carbs / 2g fiber / 2g protein = 5g net carbs
Lemon Garlic Brussel Sprout Chips
Ingredients
- 1 lb Brussels sprouts
- 3 Tablespoons olive oil
- 1 lemon juiced
- zest of 1 lemon
- 1 Tablespoon crushed garlic
- salt and pepper to taste
Instructions
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Preheat oven to 350 F
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Clean Brussel sprouts and cut off ends.
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Separate as many leaves as possible.
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Toss with olive oil, lemon juice, lemon zest, garlic, salt and pepper.
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Spray a large cookie sheet with cooking spray.
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Put the sprout leaves on the cookie sheet and make sure to even them out.
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Bake for 20-30 minutes until brown and crispy.
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Serve right away.
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Top with grated cheese if you want.
Lesley
These sound yummy. Do you have the nutritional information of
r them – like carbs/fat/protein and calories? 🙂
Denise
Hi Lesley, sorry for getting back to you so late. Here is the nutritional information.
1 serving = 121 cals / 11g fat / 7g carbs / 2g fiber / 2g protein = 5g net carbs
Please let me know if you have any other questions!
Stephanie @ Casa Watkins
This recipe for brussels sprouts is fabulous. I am the only one who eats it in my house, but I think I could persuade several picky eaters with this recipe. Thanks for sharing on Friday Favorites. Hope to see you this week. I also pinned your post!
Sarah R.
Ok, I STILL haven’t tried any of your veggie chip recipes but I get excited every time you post a new one. 🙂 Love that you shared this at Snickerdoodle Sunday and I hope to see you again this weekend!
Sarah (Sadie Seasongoods)
Lou Lou Girls
I’m loving this! I’m always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother’s Day! Lou Lou Girls
Angela McKinney
I love brussel sprouts but no one else in my family will eat them. These look yummy! Thanks for linking up at #HomeMattersParty
megan @ NoSmallLife
YUM!! These look so good!
KC the Kitchen Chopper
I love making Brussels Chips. Even better than Kale chips which are delish too.
[email protected]
Thanks! I agree!
Sam @ PancakeWarriors
I wouldn’t have thought of this in a million years but it’s brilliant!! love the lemon too, so good with brussels!
Parental Journey
Something healthy! Love it!