Hot Honey Brussels Sprout Chips

Why You’ll Love This Recipe

• Ultra-crisp “chips” made from Brussels sprout leaves with bronzed edges and a shattery bite.
• Just a handful of pantry staples; weeknight-easy but snack-worthy.
• Sweet heat from hot honey and chili flakes balances the natural nuttiness of roasted Brussels.
• Flexible: bake, air fry, or add your favorite finishes without losing the crunch.

Grocery List

• Produce: Brussels sprouts (1 1/4 lb), optional lemon
• Dairy: None
• Pantry: Extra-virgin olive oil, fine sea salt, hot honey, crushed red pepper flakes, optional flaky sea salt, optional black pepper

Full Ingredients

For the Brussels chips

• 1 1/4 pounds Brussels sprouts (about 570 g), outer yellow leaves discarded
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• Optional: 1/4 teaspoon freshly ground black pepper

To finish

• 2 to 3 tablespoons hot honey, warmed until pourable
• 1/2 teaspoon crushed red pepper flakes (reduce for milder heat)
• Optional: flaky sea salt, to taste
• Optional: 1/2 teaspoon finely grated lemon zest, for brightness

Step-by-Step Instructions

Step 1: Heat the oven and prep pans

Preheat the oven to 350°F (175°C). Position racks in the upper and lower thirds. Line two rimmed baking sheets with parchment for easy release and cleanup.

Step 2: Trim and separate the leaves

Trim a thin slice from the stem end of each Brussels sprout and peel off the leaves, placing them in a large bowl. As the stem is trimmed, more leaves will loosen; keep trimming very thin slices to release additional leaves. Reserve the tight cores for another use (they’re great halved and roasted or shaved into salads). Rinse the leaves and dry thoroughly—use a salad spinner and/or pat dry. Dry leaves are key to maximum crispiness.

Step 3: Oil and season

Drizzle the leaves with the olive oil and sprinkle with the fine sea salt (and black pepper, if using). Toss well with clean hands to coat every leaf lightly; they should look glossy but not wet. If any leaves seem dry, add up to 1 more teaspoon oil.

Step 4: Arrange and bake

Spread the leaves in a single, even layer on the prepared pans, avoiding overlap for best airflow. Bake for 8 minutes. Stir gently, rotate the pans top-to-bottom and front-to-back, and continue baking for 5 to 7 minutes more, until the leaves are crisp and edges are deep golden-brown. Pull any small or very crisp leaves early to prevent burning.

Step 5: Finish with hot honey and chili

Immediately transfer the hot, crisp leaves to a large bowl or platter. Drizzle with the warmed hot honey, sprinkle the crushed red pepper flakes, and toss gently to distribute without crushing the chips. Taste and add a pinch of flaky sea salt if desired.

Step 6: Serve

Serve right away while the chips are glassy-crisp and warm. For a bright finish, add a little lemon zest. These shine on a snack board, alongside roast chicken, or as a fun appetizer with a cold drink.

Pro Tips

• Dry thoroughly. Any surface moisture will steam the leaves and soften their crunch.
• Don’t overcrowd. Bake in two pans or in batches so the leaves can crisp, not steam.
• Finish after baking. Honey added before the oven will burn; drizzle it on while the chips are hot, off heat.
• Convection boost. If using a convection oven, bake at 325°F (165°C) and start checking at 10 minutes.
• Rescue plan. If they soften, re-crisp on a parchment-lined pan at 300°F (150°C) for 3–5 minutes.

Variations

• Air Fryer: 325°F (165°C), cook in 2–3 batches for 6–8 minutes, shaking halfway. Finish with hot honey and chili flakes.
• Maple-Chile: Swap hot honey for 2 tablespoons maple syrup. Sprinkle with chili flakes and a pinch of smoked paprika.
• Parmesan-Lime: Skip hot honey; toss hot chips with 1/4 cup finely grated Parmesan and finish with lime zest and black pepper.

Storage & Make-Ahead

Best fresh. Store completely cooled chips in a paper towel–lined airtight container at room temperature for up to 24 hours. Re-crisp at 300°F (150°C) for 3–5 minutes. Make-ahead prep: separate, wash, and dry leaves up to 24 hours in advance; refrigerate in a covered container lined with paper towels. Warm the hot honey just before serving so it drizzles easily.

Nutrition (per serving)

Approximate: 160 calories; 7 g fat; 24 g carbohydrates; 5 g fiber; 12 g sugars; 4 g protein; 270 mg sodium. Values will vary based on exact hot honey and salt amounts.