Looking for a healthy snack? Brussels sprouts are made even healthier with nutritional yeast with these Brussels sprouts chips. Nutritional yeast amps up the flavor of just about anything. They're crispy, addictive, and are perfect for vegan and vegetarian diets.
The most labor intensive part of making these Brussels sprouts chips is peeling the Brussels sprouts, but I have a simple method that makes it go a lot faster.
Updated May 30 2022
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I'm addicted to sugar. There. I've said it. So, I'm always trying to find healthier snacks so I don't haul off and bake 30 chocolate chip cookies.
I know there are Brussels sprouts haters out there, but these Brussels sprouts chips might even tempt you. Nutritional yeast is the secret, my friends - I add it to popcorn to make my Nutritional Yeast Popcorn every time I pop some kernels.
If you're looking for more healthy snacks, other favorites are these Curried Apple Chips made with oven-dried apples, and Crispy Roasted Chickpeas.
What is Nutritional Yeast?
Nutritional Yeast is a natural yeast that's been deactivated. That means it lacks any leavening properties, and won't foam up when liquid is added.
So don't swap out regular yeast for this product the next time you bake a yeasted bread!
Nutritional Yeast is perfect for vegetarians and vegans because it's a complete protein. And it adds a rich savory flavor to dishes that's salty, nutty, and kind of cheesy.
It adds that yummy umami flavor we all crave.
Sprinkle it over roasted veggies, grain dishes, eggs, or pasta. Or the next time you make popcorn!
Ingredients for Brussels Sprouts Chips
- Nutritional yeast - you may find this in the bulk foods section of your market, or in packages in the baking section. I can personally recommend Bragg Nutritional Yeast and Bob's Red Mill.
- Brussels sprouts - Look for bright green heads that are firm and heavy for their size. The leaves should be tightly packed. Avoid Brussels sprouts with yellowing leaves, a sign of age, or black spots, which could indicate fungus. Smaller Brussels sprouts are usually sweeter and more tender than larger ones.
- Kosher salt
- Extra-virgin olive oil
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
Recommended Equipment
Instructions
Step 1 (15 - 20 minutes)
Prep the Brussels sprouts. There are at least 2 ways to remove the leaves from Brussels sprouts. Both work. Number one, below, takes less time.
- Using a small paring knife, cut into the bottom of each sprout and carve out its stem/core. You'll have a cone shape pointing up through the sprout. The leaves fall away with a light feathering of your fingers.
- Slice off the stem, and peel away the leaves that were attached to it. Slice a little more from the stem, and peel away more leaves. Repeat until all of the leaves are removed.
Save the cores for other uses, such as soups, salads, and pasta dishes.
Step 2 (2 minutes)
Wash the leaves. Wash the leaves and drain very well. The best method is to line the basket of a salad spinner with a couple of paper towels, and whirl the spinner a few times.
You don't have to line the basket with paper towels, but this protects the little leaves better during vigorous spinning.
Step 3 (5 minutes)
Toss the leaves with a little olive oil and arrange in a single layer on a baking sheet that's lined with parchment paper. Lightly salt.
Step 4 (15 - 20 minutes)
Bake. Bake for 15 - 20 minutes at 350˚F, or until crisped. Check on them after the first 10 minutes to make sure some aren't cooking much faster than others. Remove them if they're already crispy, and continue baking the rest.
Generously shower with nutritional yeast, and lightly toss.
Hint: Eat these little guys right away. Once they're packed away in a container of any kind, they begin to soften.
Variation Ideas
Feel free to get creative with spices like garlic salt, celery salt or cayenne pepper.
Or add a dusting of grated Parmesan.
Final Note
If you like crispy Brussels sprouts, another way of getting them crispy is in the air fryer. If you have one of these fabulous appliances (I use mine almost every day), check out these air fryer Brussels sprouts with a buffalo dipping sauce.
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Brussels Sprouts Chips Recipe
Ingredients
- 1 pound Brussels sprouts
- 2 teaspoons extra-virgin olive oil
- ยผ teaspoon kosher salt
- 1 tablespoon nutritional yeast
Instructions
- Preheat the oven to 350˚F and line a baking sheet with parchment paper.
- Prep the Brussels sprouts. There are at least 2 ways to remove the leaves from Brussels sprouts. Both work. Save the cores for other uses, such as soups, salads, and pasta dishes. Method #1. Using a small paring knife, cut into the bottoms of the sprouts and carve out the stems/cores. You'll have a cone shape pointing up through each sprout. The leaves will all fall away with a light feathering of your fingers. Method #2. Slice off the stem, and peel away the leaves that were attached to it. Slice a little more from the stem, and peel away more leaves. Repeat until all of the leaves are removed.
- Wash the leaves. Wash the leaves and drain very well. The best method is to line the basket of a salad spinner with a couple of paper towels, and whirl the spinner a few times.Note: You don't have to line the basket with paper towels, but this protects the little leaves better during vigorous spinning. I do this with berries too.
- Get ready to bake. Toss the leaves with a little olive oil and arrange in a single layer on a baking sheet that's lined with parchment paper. Light salt.
- Bake. Bake for 15 - 20 minutes at 350˚F, or until crisped. Check on them after the first 10 minutes to make sure some aren't cooking much faster than others. Remove them if they're already crispy, and continue baking the rest.Generously shower with nutritional yeast, and lightly toss.
- Tip: Eat these little guys right away. Once they're packed away in a container of any kind, they begin to soften.
Notes
Ingredient Tips
- Nutritional yeast - you may find this in the bulk foods section of your market, or in packages in the baking section. I can personally recommend Bragg Nutritional Yeast and Bob's Red Mill.
- Brussels sprouts - Look for bright green heads that are firm and heavy for their size. The leaves should be tightly packed. Avoid Brussels sprouts with yellowing leaves, a sign of age, or black spots, which could indicate fungus. Smaller Brussels sprouts are usually sweeter and more tender than larger ones.
- Kosher salt
- Extra-virgin olive oil
Erika
Ahhh Susan these sound so good!! I'm a serious sucker for nutritional yeast, and I've never thought to try brussels sprouts chips! That combination sounds so delicious!!
The Wimpy Vegetarian
Thanks so much Erika!! I love nutritional yeast - it's so good on so many things!!! And I need to get over to your blog - I miss reading about your life and your food ๐
laurasmess
I'm already hooked on kale chips but these sound even more delicious Susan! I adore brussels sprouts but I wasn't sure how they'd crisp up in the oven. Your post seems like perfect evidence that they work brilliantly! And yay for nutritional yeast. It's so awesome - nutritious and cheesy! xx
cheri
Hi Susan, brussels sprout chips sound fabulous, I bet these are delicious. I keep seeing nutritional yeast being used in different recipes, will have to check that out.
Choc Chip Uru
Healthy greens to keep you high on energy - lovely recipe for a salad side ๐
Cheers
Choc Chip Uru
Emma
I'm in love with this idea! I make kale chips often, but this is a great twist to add to my repertoire ๐
Oui, Chef
Hmmm...I've never cooked with nutritional yeast, but I had someone ask me about it in a cooking class I was teaching the other night. This post must be a sign that I should give it a try!
Soni
Never tried nutritional yeast but looks like I'm missing out on something healthy and flavorful ๐ Your brussels sprouts chips look perfectly crispy and delicious!!