Crunchy & Healthy Baked Lemon Pepper Brussels Sprouts Chips: An Irresistible Veggie Snack Recipe

Baked Brussels Sprouts Chips? Yes, you read that right! Prepare to add these incredibly satisfying, crunchy delights to your repertoire of healthy snacks. If you’re anything like me, you often find yourself craving something crispy and savory, but your body truly needs a dose of vegetables. This recipe for Lemon Pepper Brussels Sprouts Chips is the perfect solution, offering a guilt-free indulgence that’s packed with nutrients and flavor. Imagine crispy, delicate leaves, seasoned to perfection and baked until golden – they’re a revelation!

Can we just take a moment to appreciate these vibrant green gems? We’re talking about sprout chips – specifically, individual Brussels sprout leaves that transform into incredibly crunchy, addictive little chips when baked! I recently stumbled upon this brilliant concept through the blog inspiredRD, and it immediately captivated my imagination. Frankly, I thought kale chips were a stroke of genius (and if you haven’t tried them, you absolutely must – my friend Alison shared a fantastic recipe for kale chips recently, and I can devour a whole pan myself, often dipping them in ketchup, much to my kids’ delight!). But these Brussels sprouts chips? They are truly in a league of their own, offering a slightly different, equally delightful texture and flavor profile that might just make them your new favorite way to enjoy this nutritious vegetable. They’re proof that healthy eating can be both easy and incredibly satisfying.

I whipped up a batch of these baked Brussels sprouts chips just the other day, using my absolute favorite lemon pepper seasoning. I’m telling you, I simply cannot get enough of that blend! The result was a perfectly savory and satisfying snack that hit all the right notes. My kids, bless their hearts, have never been the biggest fans of Brussels sprouts in their traditional form. However, I have a sneaking suspicion that this might be the game-changer we’ve been waiting for. The chip-like texture and bold seasoning could be just what it takes to introduce them to the deliciousness of this often-misunderstood vegetable. Brussels sprouts are packed with vitamins K and C, fiber, and antioxidants, making them an excellent addition to any diet. This recipe transforms them into an appealing snack that even picky eaters might enjoy. I’ll definitely report back on their verdict!

Print Recipe

Baked Lemon Pepper Brussels Sprouts Chips

Ingredients:

1 bunch fresh Brussels sprouts (about 1.5 lbs), carefully selected for firm, vibrant leaves
Olive oil spray or non-stick cooking spray, for even coating
Lemon pepper seasoning, to taste (I highly recommend this coarse ground one from McCormick for its robust flavor profile)
Optional: A pinch of sea salt, garlic powder, or red pepper flakes for an extra kick

Directions:

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This moderate temperature allows the leaves to crisp up gradually without burning too quickly. Prepare a large baking sheet (or two, if necessary) by lining it with parchment paper for easy cleanup and to prevent sticking.
Prepare Brussels Sprouts: Start by preparing your Brussels sprouts. With a sharp paring knife, carefully trim the very ends of the stems. This makes it easier to separate the individual leaves. The goal is to remove the outer, tougher leaves first, then continue working your way inwards. Gently peel away the individual leaves from the core of each Brussels sprout. This requires a bit of patience, but it’s crucial for achieving that chip-like crispiness. Discard the very small, inner core once you can no longer easily separate leaves.
Arrange on Baking Sheet: Lay the separated leaves in a single layer on your prepared baking sheet(s). It is vital to avoid overcrowding the sheet; if necessary, use two baking sheets to ensure adequate air circulation, even cooking, and maximum crispiness. Overlapping leaves will steam instead of crisp, resulting in soggy chips.
Season the Leaves: Lightly mist the Brussels sprout leaves with olive oil spray or a non-stick cooking spray. This helps the seasoning adhere evenly and promotes better browning. Then, generously sprinkle them with your chosen lemon pepper seasoning. Don’t be shy here – the seasoning is key to the flavor! If you’re using a coarse-ground blend like McCormick’s California Style Lemon Pepper with Garlic & Onion, you’ll get fantastic depth of flavor. If desired, add a pinch of sea salt or other optional seasonings.
Bake to Perfection: Place the baking sheet in the preheated oven. Bake for an initial 5 minutes. At this point, carefully check the leaves. Some thinner, outer leaves might already be crisping up beautifully. Remove any that are already perfectly crisp to prevent them from burning. Gently shake the baking sheet to redistribute the remaining leaves and encourage even cooking. Return the sheet to the oven for another 3-4 minutes. Continue this process, checking and removing crisp leaves, shaking the pan, and baking for one-minute intervals until all the leaves are golden brown and wonderfully crisp. Keep a close eye on them, as they can go from perfectly crisp to burnt very quickly! The total baking time will depend on the size and thickness of your leaves and your oven’s calibration.
Serve and Enjoy: Once all the leaves are crisp and golden, remove them from the oven and let them cool for a minute or two on the baking sheet. They will become even crispier as they cool. Serve immediately and enjoy your incredibly delicious and healthy Brussels Sprouts Chips!

Recipe inspired and adapted from inspiredRD

Tips for the Best Brussels Sprouts Chips:

Dry Leaves Are Key: Ensure your Brussels sprout leaves are completely dry before you apply any oil or seasoning. Moisture is the enemy of crispiness!
Don’t Overcrowd: This cannot be stressed enough. Give those leaves space to breathe on the baking sheet.
Even Coating: The spray oil allows for a very light and even coating, which is crucial for achieving a uniform crisp.
Watch Closely: Every oven is different, and the thickness of the leaves varies. Stay near the oven during the final minutes to prevent burning.
Seasoning Variations: Feel free to experiment! Try a sprinkle of smoked paprika, a dash of garlic powder, or even nutritional yeast for a cheesy flavor. A squeeze of fresh lemon juice after baking can also brighten the flavors.
Storage: While best enjoyed immediately, any leftover chips can be stored in an airtight container at room temperature for up to one day. Reheat them briefly in a toaster oven or a hot pan to restore their crispiness.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen – I’d love to see what you are cooking up!

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Beyond the Recipe: Inspiring Healthy Eating at the Southern Exposure Conference

(Photo Credit: Katie’s Cucina)

Beyond sharing delicious and healthy recipes like these Brussels sprouts chips, I also had the incredible opportunity to connect with fellow food enthusiasts and professionals at an industry event. My passion for promoting fresh produce and wholesome eating goes beyond the kitchen, leading me to exciting opportunities that allow me to share this message on a broader platform.

A couple of weeks ago, I received an amazing invitation from the organization Produce For Kids. They asked me to be a speaker on a distinguished panel for an educational workshop. The workshop, titled “How Food Bloggers are Influencing Produce Consumers and How to Create Advocates for your Brand,” was held at the highly anticipated Southeast Produce Council‘s Southern Exposure Conference in beautiful Tampa, FL. It was an honor to sit alongside such respected individuals in the food world. My fellow panelists included Jeff Houck, a renowned food writer for The Tampa Tribune and author of the engaging blog The Stew, as well as two fantastic bloggers, Julie of Peanut Butter Fingers and Ricky of Tasty Chomps. It was a diverse group, each bringing unique perspectives to the table, and I was thrilled to be part of it.

Our panel engaged in a lively and insightful discussion, skillfully moderated by Heidi McIntyre of Produce For Kids. We tackled a wide array of questions, both from Heidi and from the attentive audience. Topics ranged from the personal journeys of how and why each of us started our blogs, to more industry-specific questions about how we manage PR pitches, and most importantly, how companies within the produce industry can effectively collaborate with food bloggers like us to promote their wonderful products. We discussed the power of authentic storytelling, the importance of showcasing fresh ingredients, and the direct influence bloggers have on consumer choices regarding healthy eating. It was truly an enriching experience, shedding light on the evolving landscape of food media and its impact on how people perceive and consume produce. Although I won’t lie, I was incredibly nervous sitting up on that stage with a microphone in hand, addressing a room full of industry professionals, the energy and engagement were exhilarating!

(I have a thing for cute Gators. 🙂 )

(Lunch with fellow bloggers Katie, Dawn, Ricky, Julie, Julia and Rod)

After our stimulating panel discussion, a delightful lunch, and a brief tour of the bustling conference floor, I had the pleasure of spending the rest of my time with my dear friend and fellow produce enthusiast, Katie, from Katie’s Cucina. Katie has been a wonderful supporter, even gracing AggiesKitchen with a guest post before, and we’ve had the joy of meeting in person several times over the past year. We share a slightly (okay, maybe more than slightly!) obsessive love for fruits and vegetables, and it’s always comforting to find someone who understands and shares that passion, making us feel a little less ‘weird’ about it. Our conversations are always filled with recipe ideas, nutritional insights, and shared excitement about the latest seasonal produce. It’s truly invaluable to have such connections within the community.

I couldn’t have asked for better company during my time at a produce conference. It was a fantastic opportunity to learn, connect, and reinforce my commitment to promoting healthy eating. You absolutely must check out Katie’s wonderful recap and photos of the conference here on her blog; she did an excellent job of capturing our day, showcasing all the incredible fruits, veggies, and innovative products we sampled. You can also dive into Julie’s insightful recap on Peanut Butter Fingers, and Ricky’s detailed account on Tasty Chomps. Each perspective offers a unique glimpse into the vibrant world of the produce industry and the enthusiastic community working to bring fresh, healthy food to our tables. These experiences, whether in the kitchen creating a new snack or at a conference discussing food trends, all reinforce my belief in the power of good food to nourish both body and soul.