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I personally wouldn't have thought of Brussels sprouts as a chip option or substitute BUT these salt and vinegar brussels sprout chips are tasty and only take 20 minutes to make!
Brussels is spelled with an "s" because they are named after Brussels, Belgium.
Many people don't like Brussels sprouts because they can taste bitter and have a strong smell but we personally love them!
It can be tricky to get kids to eat vegetables like Brussels sprouts, this recipe can hopefully help with that.
- Brussels sprouts are high in vitamin K. Vitamin K is known for its ability to help with the body's blood clotting. It is also good for bone health!
- Ideally, bake brussels sprouts, boiling them tends to bring out that bitter taste that so many people don't like about them.
- They are cruciferous vegetables, like cabbage.
- Choose green brussels sprouts, the ones with whitish or yellowish hues mean that they older.
Brussels sprouts are antioxidant powerhouses. One study found that when volunteers ate about two cups of Brussels sprouts per day, damage at the cell level was slashed by nearly 30%.health.com
More gluten-free vegan recipes
If you happen to try these salt and vinegar brussels sprout chips, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
- Change up the vinegar, give apple cider vinegar a try.
- Instead of grapeseed oil, try avocado oil.
- Add in some fresh or powder garlic. We are going to try this next time!
- Use Himalayan salt.
Although brussels sprouts themselves can be kept in the fridge or frozen, we recommend that you eat this vegan snack right away!
Salt and Vinegar Brussels Sprout Chips
- 1 pound Brussel sprouts
- 3 tablespoons vinegar white is fine
- 2 tablespoons grapeseed oil
- 2 teaspoons sea salt or to taste
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Wash the brussels sprouts thoroughly. Chop off the stems and carefully peel off each leaf.
- Place the leaves into a small bowl and toss with oil, vinegar, and sea salt.
- Spread evenly onto the baking sheet, use two baking sheets if needed so that the leaves do not overlap.
- Bake for 7-10 minutes, checking frequently.
- You want nice crisp leaves. You may need to turn them to avoid burning on one side.
- Serve immediately.