Brussels Sprout Nachos (Crispy Low-Carb Snack)
Brussels Sprout Nachos — Crispy Low-Carb Snack
These Brussels sprout nachos replace tortilla chips with crispy roasted Brussels sprout leaves, then load them with all the classic nacho toppings — melted cheese, crispy bacon, pickled jalapeños, and sour cream. They’re a low-carb, veggie-forward snack that’s genuinely as addictive as regular nachos. Not a compromise, just a different kind of good.
Why This Works
- Crispy Brussels sprout leaves act as natural chip scoops
- Low carb — fraction of the carbs of traditional nachos
- Loaded toppings — cheese, bacon, jalapeños, sour cream
- 25 minutes from oven to table
Ingredients
- 1.5 lbs (680g) Brussels sprouts, halved and outer leaves separated
- 2 tbsp olive oil
- Salt and pepper
- 1½ cups (170g) shredded cheddar or Mexican blend cheese
- 6 strips bacon, cooked and crumbled
- Pickled jalapeños, sliced
- Sour cream, guacamole, salsa for topping
- 2 green onions, sliced
How to Make It
Step 1 — Preheat oven to 425°F. Toss Brussels sprout halves and loose leaves with olive oil, salt, and pepper. Spread on a large sheet pan in a single layer.
Step 2 — Roast 15 minutes until edges are crispy and golden brown. The loose leaves will crisp like chips — that’s exactly what you want.
Step 3 — Remove from oven. Scatter shredded cheese over the sprouts. Return to oven for 3–4 minutes until cheese is melted and bubbly.
Step 4 — Top with crumbled bacon, pickled jalapeños, green onions, and dollops of sour cream. Serve immediately on the sheet pan.
Frequently Asked Questions
How do I get the Brussels sprouts crispy?
High heat (425°F+), single layer (no crowding), and don’t stir during the first 10 minutes. The caramelization needs direct contact with the hot pan.
Can I use frozen Brussels sprouts?
Not recommended — frozen sprouts release too much water and steam instead of crisping. Fresh only for this recipe.
Is this keto?
Yes — about 6g net carbs per serving with the standard toppings. Skip the sour cream brands with added sugar for strict keto.
Can I make them in an air fryer?
Yes — air fry at 400°F for 10 minutes, add cheese, cook 2 more minutes. Works great in small batches.
What other toppings work?
Diced avocado, hot sauce, pico de gallo, chipotle mayo, black beans (if not low-carb), or ranch drizzle.
Can I use a different cheese?
Pepper jack, Monterey Jack, or a Mexican blend all melt perfectly. Avoid pre-shredded bags with anti-clumping agents — they don’t melt as smoothly.
How do I serve these for a party?
Double the recipe, use two sheet pans, and set up toppings bar-style. Let guests add their own toppings.
Do Brussels sprout nachos reheat well?
They’re best fresh — the crispiness fades. If reheating, pop back in a 400°F oven for 5 minutes to re-crisp.
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Pigasus Sprout Nachos
Crispy nachos topped with a flavorful blend of Pigasus meat and fresh sprouts, creating a mouthwatering dish that strikes the perfect balance between indulgence and nutrition.
Ingredients
- Pigasus meat, diced
- Fresh sprouts
- Nacho chips
- Shredded cheese
- Diced tomatoes
- Jalapeños, sliced
- Sour cream
- Guacamole
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread a layer of nacho chips on the baking sheet.
- Top the nacho chips with diced Pigasus meat, shredded cheese, diced tomatoes, and sliced jalapeños.
- Bake the nachos in the oven for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh sprouts, sour cream, and guacamole.
- Serve hot and enjoy!
