These Brussels Sprout Chips Are Completely Addictive
They actually satisfy a potato chip craving.

Arielle Haspel is here to show you how to make a delicious and healthy snack that can replace those greasy potato chips: Brussels sprout chips! They are super easy to make and really quick too. Looking for a healthy snack for NFL Sunday's? This is the perfect healthy tailgate food!
In the video, Arielle makes chips from 16 Brussels sprouts. The first step is to lightly cut the stem off of the Brussels sprout and peel the leaves off until you can't peel any more off. Once you're at this point, to get as many leaves as possible, simply cut a little bit of it and you'll be able to peel off a few more leaves until you're finally left with the sprout, which you can actually save to roast and eat them later as well.
Once your Brussels sprouts are all peeled into leaves you can place them onto a tray with parchment paper on it (tin foil works too!). Then you're going to drizzle on 2 tablespoons of coconut oil, which is high heat oil so you're still going to get all the benefits from the oil even when you cook it. You're going to want to make sure all of the coconut oil is spread throughout all the leaves and then you can sprinkle a little sea salt on top.
Now you're ready to get them into the oven so they can start cooking. Arielle recommends to stand by the oven while they cook because they crisp up really fast and you don't want them to burn! Keep them in there until they are crispy and brown around the edges. And that's it! You can enjoy these Brussels sprout chips as a perfect guilt free snack.
Ingredients
- 1 bag brussels sprouts (approx. 16)
- 2 tbsp coconut oil
- 1/2 tsp sea salt
Instructions
Preheat your oven to Broil high. Cut off the bottoms of the brussels sprouts in order to make it easier to peel. Then you can peel off the leaves and continue to cut off the bottom until you can no longer peel anymore. Place the remaining brussels sprout “balls” to the side. (You can repurpose these and slice and cook them up separately.) Place the leaves on a parchment lined baking sheet. Sprinkle a little oil on top of the leaves as well as some sea salt. Broil these on high for approximately 5-7 min or until brown and crispy. Stand by the oven to make sure they don’t burn! Serves 3
Nutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs



Carbohydrate

Cholesterol



Arielle Haspel is a certified health coach and creator of Be Well with Arielle, a lifestyle brand that emphasizes “healthified” eating and cooking, incorporating indulgence with a focus on feeling great.
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[SOUND] I'm Arielle Haspel
with Be Well with Arielle, and
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today we are making brussel sprout chips.
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[MUSIC]
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If you are a snacker like me, you need to
run out and go get brussel sprouts right
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now, because these are so easy to make,
and they are the best snack food.
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So the trick is, is that you get
just regular brussel sprouts,
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already on the stem, and
you're going to just lightly
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cut of the bottom of the stem and
look what you have here, the leaves.
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And the you're just gonna
peal the leaves off.
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And the trick with doing these
is that all of a sudden,
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you're gonna find that you
can't really peal anymore.
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So then you're gonna
take another little cut.
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And then look what you have there,
more leaves.
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So you're gonna keep on doing this
with all the brussel sprouts.
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And then you're gonna find that you
have these little balls leftover, and
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just put those to the side, because you
can actually roast those to eat as well.
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So once all your brussel sprouts
are peeled into these gorgeous leaves,
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you are literally just going to
dump them all over the tray.
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And I like to put down a baking
sheet with some parchment paper, or
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you can use tin foil too.
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But, parchment paper
is actually better for
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you because the stuff in tin foil
sometimes leeches into the food.
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And we do not want stuff
leeching into our food.
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Then we're gonna drizzle
on some coconut oil.
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Coconut oil is high heat oil.
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So you're still gonna get all the benefits
from the oil even when you cook it.
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And here I'm just gonna mix it all up so
all the coconut oil.
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Whoa, where you goin' leaves?
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Just so all the coconut oil
is all coated on the leaves.
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And then we are going to sprinkle
a little bit of sea salt.
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And now it is time to
put them in the oven.
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I would recommend standing by the oven
though, because these crisp up really,
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really fast and
you don't want them to burn.
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And are these the perfect chips or what?
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Mm, perfectly crispy, crunchy.
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The perfect finger food.
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You are going to love this recipe.
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I'm Arielle Haspel.
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These are brussel sprout tips.
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Thanks for watching.
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Mm, these are so amazing.