WE MADE SPICY BRUSSELS SPROUT CHIPS + CAN’T STOP EATING THEM
Kale is king in the veggie chip world. We’d never intentionally disrespect its right to the throne, but our recipe for spicy dehydrated Brussels sprout chips could be worth a coup.
Brussels are so hot right now — not just in the freshly-roasted way — and we wanted to give them the foodie treatment they deserve. Before drying, we coated our chips in a spicy sauce made of protein rich cashews, fiery jalapeño, lemon and sweet bell pepper to balance it all out. A heavy hand to nutritional yeast gives them a pop of irresistible umami flavor and vitamin B to boot.
We’ve been experimenting with our Excalibur dehydrator in the afternoons since it landed here at TCM HQ and can’t get over all the inventive, pretty foods we’ve been able to dream up, like these strawberry-basil bites. If you’re a kale chip fiend, try out our recipe for ‘cheesy’, spicy sprouts and let us know what you think in the comments…
Spicy Brussels Sprout Chips
2 pounds Brussels sprouts
2 red bell peppers
1 cup raw cashews
1 jalapeno or serrano pepper, halved, seeds removed
1 tsp himalayan sea salt
1/4 cup nutritional yeast
1/2 cup water
juice of 2 lemons
Wash and dry the Brussels sprouts. Slice off the root and separate the leaves. Collect the biggest leaves in a large bowl (the remaining bits can be roasted or sautéed). Set aside.
In a blender, combine bell peppers, soaked and drained cashews, jalapeno, salt, nutritional yeast, lemon juice and water. Blend until smooth.
Pour a third of the bell pepper mixture over the Brussels sprout leaves. Toss gently with hands to combine. Pour half of the remaining sauce over the leaves. Toss again. Add the rest of the sauce and toss until evenly incorporated.
Cover dehydrator trays with parchment paper. Arrange the leaves in a single layer. Be sure there is space between each leaf and the next. Cook at 120 degrees for 10 hours. Allow to cool completely. Enjoy!