Salty brussels sprout chips

Salty brussels sprout chips

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 15 minutes
  • 5 minutes
  • Klein Constantia Riesling 2013


  • 600 g fresh Brussels sprouts
  • coarse salt, for sprinkling
  • 2 T olive oil
  • dried chilli flakes, for serving

Cooking Instructions

Preheat the oven to 180°C.

Trim the base off the Brussels sprouts and discard. Peel the green leaves off the Brussels sprouts and set aside. Do not use the inner leaves as they are bitter. Divide the leaves into three batches.

Spread the first batch of leaves onto a baking tray, sprinkle with salt and drizzle with olive oil. Use your hands to evenly coat the leaves with the salt and the oil.

Bake for 3–5 minutes. Remove the leaves from the warm tray and set aside. Repeat with the remaining batches of leaves.

To serve, mix some salt with the chilli flakes and serve on the side.

For more of Abi's delicious cabbage recipes, try these. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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