Happy Monday, everyone!
I hope you all had a lovely Thanksgiving. We spent the holiday with my husband’s family, and it was a joyful, food-filled day. The girls had a wonderful time meeting cousins and playing with puppies, which made the celebration extra special. Below are a few snapshots from our visit—simple family moments that felt warm and comforting.
In the top right of that photo is my husband; the top left shows his brother, who was not thrilled about posing or holding a baby. Both Jade and Natalie loved the chance to connect with family and other kids. I don’t have many friends with children, so opportunities like this matter—they help the girls get comfortable around peers as they grow.
As for the meal, I’ll admit I didn’t take many food photos—bad food blogger, perhaps—but it was a feast: roast turkey, cornbread stuffing, mashed sweet potatoes, roasted acorn squash, homemade cranberry sauce, and more pies than I can count. After enjoying so many indulgent desserts over the holiday, I wanted to make a lighter snack the next day.
Brussels sprouts make a surprisingly addictive chip. Their naturally cupped leaves are perfect for a crisp, chip-like texture when roasted. I considered kale chips, but I wanted something different—Brussels sprouts need roasting for me to enjoy them, so turning the leaves into a BBQ-style chip felt like a fun and tasty disguise. The result was smoky, slightly sweet, and perfectly crunchy.
BAKED BBQ BRUSSELS SPROUTS CHIPS
1 tablespoon grapeseed oil
1/2 teaspoon paprika
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
Pinch of cayenne pepper
1/4 teaspoon salt
3/4 teaspoon maple syrup
About 20 medium Brussels sprouts
Preheat the oven to 310°F (about 155°C). Trim the stem from the bottom of each sprout, then gently peel off the outer leaves starting from the bottom. Try to keep the leaves intact so they can crisp into chip shapes. Continue peeling until you reach the core.
Rinse the leaves and dry them thoroughly—moisture will prevent crisping. Combine the oil, spices, salt, and maple syrup until well mixed.
Toss the leaves in the spice and oil mixture, making sure to rub the seasoning onto each leaf—you’ll need to use your hands for best coverage. Arrange the leaves in a single layer on a parchment-lined baking sheet so they have room to crisp evenly.
Bake for 20–30 minutes, checking at around 20 minutes. The outer leaves will usually crisp first; you can remove any that are done to avoid burning and shift inner leaves toward the edges to help them brown. They’ll firm up a bit more as they cool. Look for a browned, crispy texture without excessive charring.
These chips are delightfully savory with a subtle sweetness from the maple and a mild kick from the spices. The barbecue-style seasoning masks the vegetable’s identity well—you might be surprised they’re Brussels sprouts. They’re a great healthy snack after a holiday of heavy eating, and they’re easy to make whenever you want something crunchy and flavorful.
What’s the strangest thing you’ve tried with a vegetable? I’ve experimented with beet chips, which were delicious, and carrot fries, which didn’t quite win me over.
Whether you prefer classic raw vegetables or creative preparations, swapping a heavy snack for something like these baked Brussels sprouts chips is an enjoyable way to add variety and nutrition to your routine. Give them a try and adjust the spice blend to suit your taste—smokier, sweeter, or hotter depending on what you like.