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Salt and Vinegar Brussels Sprouts Chips



  • 1 pound Brussels sprouts

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoons pink Himalayan salt


  1. Preheat oven to 350 degrees.

  2. To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.

  3. Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.

  4. Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.

SOURCE: Thrive Market

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