Brussel Sprout Chips

4.60 from 59 votes

Learn how to make the best baked brussel sprout chips coated in crispy parmesan cheese. You will love eating roasted brussel sprouts after trying this recipe!

brussel sprout chips on a baking sheet
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Brussel sprouts – it used to be a “you love them or you don’t” type of vegetable.

Well no more my friends.

I am telling you right now that these brussels sprouts chips are guaranteed to make anyone who tries them fall in love.

They are crispy, cheesy, and salty.

So delicious that I would put them on a guilty pleasure food list. Yep, you read that right.

Are you ready to love brussel sprouts?

I’m pretty convinced that if you try this recipe, you won’t make another roasted brussel sprout recipe again!

Ingredients to make brussel sprout chips

  • brussels sprouts: cut into thin slices
  • salt
  • pepper
  • garlic powder
  • onion powder
  • olive oil
  • powdered parmesan cheese
ingredients needed to make brussels sprouts chips

how to make roasted brussels sprouts taste good

So how are we going to make these notoriously controversial vegetables taste good?

The short answer:

  • coating them in olive oil
  • spicing them just right
  • tossing with parmesan cheese
  • roasting at a high temperature for perfect texture
roasted brussel sprouts chips - these are so good I could eat the whole pan myself! #brusselsprouts #brusselsproutchips #dinner #sidedish #vegetarian

How to make brussel sprout chips

Step 1: Prepare your brussels sprouts.

After you have cut the ends off your sprouts and removed any outer leaves, it’s time to slice them up.

You want them fairly small (this helps them get more crispy), so aim for 3 – 4 slices per brussel.

cutting the brussels sprouts into slices

They should look like this.

These are called brussel sprout chips after all, so we are going for the thin cut for this recipe.

Those thin little slices will be key to getting the crispy edges without a lot of mushy brussel sprouts.

Step 2: sprinkle on your salt, pepper, onion powder, garlic powder, and parmesan.

Step 3: Drizzle olive oil over the top and toss it all up to coat.

Step 4: Roast your brussels sprouts chips at 425 degrees for optimal crispiness.

The parmesan adds tons of flavor, as well as a crispy cheese crust to the brussel sprout chips.

We use this same method to make parmesan roasted cauliflower with that same delicious crispy parmesan cheese crust.

I baked mine for 10 minutes, flipped them over, and baked an additional 10 minutes.

Depending on your oven you may cook them shorter or longer to your desired level of crispiness.

You want them pretty crisp without being burnt.

crispy baked brussel sprout chips

My kids even love this recipe and everyone wants seconds. I often have to double the amount that I make.

Honestly, I could have eaten the entire pan by myself, and if I didn’t have to share I definitely would have done it!

I am planning to make these a regular lunch rotation or dinner side.

If you have never loved brussel sprouts before, this recipe will definitely change your mind!

More Vegetable Side Dishes

Here are some more easy side dish recipes to get your daily veggies in!

brussel sprout chips on a baking sheet

You have to try these brussel sprout chips!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
brussel sprout chips on a baking sheet
4.60 from 59 votes

Brussel Sprout Chips

By: Joy Shull
Brussels sprout chips recipe with parmesan cheese
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 lb brussel sprouts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • cup powdered parmesan cheese


  • Cut the ends off of brussel sprouts and remove a few outer leaves to discard
  • Thinly slice the cleaned brussel sprouts (see photos in the post for size comparison)
  • Toss the sliced brussel sprouts with the remaining ingredients and spread out in an even layer on a baking sheet
  • Roast the brussel sprout chips at 425 degrees for 10 minutes 
  • Remove from oven and flip the brussel sprouts
  • Roast for an additional 10 minutes, or until crispy
  • Serve alone or with your favorite dipping sauce


Calories: 203kcal, Carbohydrates: 11g, Protein: 7g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 744mg, Potassium: 459mg, Fiber: 4g, Sugar: 3g, Vitamin A: 921IU, Vitamin C: 96mg, Calcium: 149mg, Iron: 2mg
Like this recipe? Rate and comment below!

Sharing is caring!

4.60 from 59 votes (57 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. I recommend reheating in the oven for the best texture!

  1. I’m not much of a Brussels person, and these are the first time I’ve had them that I’ve wanted more. I seriously had them 6 meals in a row, and I’m not tired of them! Great method! A note for anyone dairy free – I used nutritional yeast instead of parm and halved the amount, and they were perfect 🙂

  2. Looks amazing… I’d like to cook mine in my air fryer. What would be the temperature and time in an air fryer for this recipe?

    1. @Lauren, what a great idea! I would put Vegan cheese on mine since I’m vegan… I’ve got to try this out!! For my fries, the temp. I use is 325 for maybe about 20 min. or try different temps…

  3. If I make these without the Parmesan, will they turn out? Or is the parm necessary to help give it that crunch?

  4. These look delicious. I’m not much of a cook, but I think I can make these. Brussel sprouts are one of my favorites.. I ‘m a relatively new reader, but so far the recipes I’ve tried have been a hit with my family.