Brussels Sprout Crunch

Easy and delicious way to use Brussels sprouts as a kick to salads or just as a snack - both kids and adults will love it!
By | June 25, 2015


Pre-heat oven to 125°.

Slice the Brussels sprouts in half, then place flat side down on cutting board, julienne into super thin strips, 1/16 to 1/8 inch wide.

Toss sprout strips with olive oil to lightly coat. Spread on a baking sheet lined with parchment.

Place in oven overnight.

Remove and toss crispy Brussels sprouts with salt and serve in place of shoestring potatoes as a crunch snack or topping for soup or entrée.


  • 1 pound fresh Brussels sprouts, washed, outer leaves removed and hard stem trimmed
  • 1 tablespoon olive oil
  • Salt to taste
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