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Growing up, I always had the impression that brussel sprouts were the yuckiest thing your parent could ever ask you to eat. But in fact, I’ve loved them for as long as I can remember, so I was sure my kids would love them too.
Turns out, not much has changed. Kids are still not excited about eating brussel sprouts. So I made it my mission to get my kids to love them.
It wasn’t an easy task, but after I made these crispy brussel sprouts, my kids have been asking for them on a regular basis! They actually want them as a snack on most days! That’s how I knew I had to share this recipe with you.
The secret to this recipe is that you are going to make these into chips. My kids LOVE kale chips, so this wasn’t much different for them.
You are going to buy whole brussel sprouts for this. They do sell them shaved, but I find that they are not as fresh and don’t come out the same as when you do them yourself. It takes a bit longer, but it’s totally worth it!
You’ll take each brussel sprout, chop off the end and then peel off the layers until you can’t anymore. Don’t discard inside (I’ll call it the core). You’re going to add those to the mix too. Since they are thin, they will get nice and roasted too.
I’ve tried this crispy brussel sprouts recipe with olive oil, avocado oil, and butter in the past. What I’ve found is that the best option is ghee! It’s a lactose-free butter option that is delicious and adds the perfect flavor!
If you don’t have any ghee on hand, you can use any oil or butter and get the same result. Make sure that you toss your leaves and brussel sprout cores so that they are all coated evenly. That will help them to crisp up and not burn.
It’s also very important that you get them as close to one layer as possible so that they cook evenly. I tend to make a big batch each time so I have a large baking sheet.
You are going to leave them in the oven for 10-minute increments, tossing them around after every 10 minutes. I tend to leave them in for 30-40 minutes total because we like them crispy! Just keep an eye on them and remove them from the oven when they look good to you.
The first time you serve them, I wouldn’t mention what they are. Just tell the kids they are healthy chips. Once they profess their love for crispy brussel sprouts, then you can let them in on your little secret.
Now that you know a little bit about these crispy brussel sprouts, I’m excited to share our recipe.
Crispy Brussel SproutsPrint
These brussel sprouts are super crispy and healthier than any chip. It’s the snack my kids ask for on a regular basis!
24oz fresh brussel sprouts
3 tbsp ghee, melted
Ground Black Pepper
- Preheat your oven to 400º
- Chop the ends off of your Brussel sprouts and cut them in half.
- Pull off as many of the outer leaves from each one as you can. Leave the rest whole.
- Place Brussel sprouts and leaves into a large bowl. Add melted Truly Grass Fed Ghee Clarified Butter and toss until coated.
- Pour them onto a baking sheet, in one layer. Sprinkle salt and pepper to taste.
- Bake for 10 minutes, toss and return to oven for an additional 10 minutes, or until crispy.
If you make my crispy brussel sprouts, we’d love to hear your thoughts. If you post it on social media, we’d love for you to tag @thesupermomlife! Don’t forget to check out all of our family-friendly recipes!