Your whole food, plant-based life.

Brussels Sprouts Chips

Monday morning, I was having a stare-down with two large bags of brussels sprouts. I love brussels sprouts. They are incredibly healthy, taking top billing on the list of cruciferous vegetables for cancer fighting properties. If you saw the post on Tuesday, I stopped half way through experimenting with this a recipe for brussels sprouts chips and ended up with a new favorite salad that I posted on Tuesday. You can find that recipe here: Brussels Sprouts with Apples and Hazelnuts.

 

Raw, Vegan Brussels Sprouts Chips

 

I had landed a great salad but still wanted the chips. I have seen a lot of recipes for brussels sprouts chips but they seem to involve the individual leafs, oil and heat. This recipe uses sliced brussels sprouts and is dehydrated.

I threw together a cashew mixture that has a lot of the same flavors that the salad did. A quick toss with the sliced brussels sprouts and a considerable time in the dehydrator produced a crispy-chewy snack that I was really pleased with.

 

Raw, Vegan Brussels Sprouts Chips

 

These are quick to put together but require quite a bit of time in the dehydrator so plan accordingly. They are super tasty, the bitterness of the brussels sprouts completely disappears, and chips are hearty and solid. They are much more substantial than kale chips.

I had these in the dehydrator for almost 2 days. Something unheard of for me. Because the brussels sprouts are so much more dense than kale, they take a lot longer. Also, be careful to keep them sliced under 1/8th-inch. You can do this with a mandoline, knife or food processor but they must be sliced thin or you will not like the results.

 

Dehydrator Tips

A safer, quicker way to dehydrate raw food is to start your temp at 145 for the first 45 minutes and then reduce the temp to 115 for the rest of the dehydration cycle. Your food will still be raw! In the beginning of the dehydration process, the food is just throwing off water and the temp doesn’t increase much. So your food temperature stays under 118 degrees. Dehydrating like this will:

  1. Decrease your dehydration time.
  2. Decrease the chance of fermentation happening because of really long dehydration times.
  3. You reduce the chance of mold and bacteria forming.

So, don’t worry about it being raw. Just make sure you set a timer so you remember to decrease the temperature after the first 45 minutes! Of course if the food you are dehydrating is delicate and will only require a few hours to dehydrate, I would skip the higher temperature and just dehydrate at 115.

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26 Comments

  1. Carolyn wrote on May 8, 2016

    This looks wonderful. I don’t have a dehydrator and am wondering if the recipe can be adapted for the oven? Thank you for all of your wonderful recipes.

    Reply
    • Susan wrote on May 23, 2016

      Hi, Carolyn, I did try these in the oven and didn’t get great results. Cheers!

      Reply
  2. Kathy wrote on February 29, 2016

    I want to thank you for this recipe, I have a few picky eaters in my house who won’t eat veggies. I’m happy to report that they love these!!! And devour them!!! I am on my second batch , this time I’m also doing a batch of “onion rings” . As always, awesome recipe!!

    Reply
    • Susan wrote on March 2, 2016

      So glad you like them! They are a favorite around here, too! Cheers!

      Reply
  3. Gabriela wrote on January 19, 2016

    These look amazing! Can’t wait to try them (but without the syrup for me). Thanks you for sharing!

    Reply
  4. Lisa wrote on January 16, 2016

    Just made these! They are so delicious! Thank you for the recipe! Made some kale chips too since I had a little sauce left over.

    Reply
    • Susan wrote on January 16, 2016

      So glad you like them! Cheers!

      Reply
  5. Misa wrote on January 15, 2016

    The look AHmazing. I can’t wait to try them

    Reply
    • Susan wrote on January 15, 2016

      Thank you, Misa! I know you are going to like them. 🙂

      Reply
  6. Dana wrote on January 15, 2016

    Intersting. All my live I’ve stayed away from Brussels Sprouts because I felt they weren’t that appealing to the palate (bitter). But recently decided to try them AGAIN and loved them (go figure). I’ve been craving them ever since and feel I can’t get enough (lol). I will for sure give this a go. Thanks for sharing. 🙂

    Reply
    • Susan wrote on January 15, 2016

      Hi, Dana, I used to be like that with tomatoes. They made me gag as a kid. Now I love them! Cheers!

      Reply
      • Dana wrote on January 15, 2016

        I, too, love tomatoes (raw, cooked, sun-dried). My girlfriend is another story. She’ll eat them if they’re cooked (and eat sun-dried), but she thinks raw tomatoes are one of the most vial foods on the planet (lol).

        Reply
        • Dana wrote on January 15, 2016

          … Vile, not vial. lol. Oh boy.

          Reply
    • Misa wrote on January 15, 2016

      That happened to me as well. I hated them as a kid but love them now. I realized it was because my mom kept boiling them, which brings out the bitterness.

      Reply
      • Dana wrote on January 15, 2016

        I did not know this about boiling them. So how do you cook your Brussels Sprouts? Or what is your fave. way? … If you don’t mind me asking. 🙂

        Reply
        • Susan wrote on February 1, 2016

          Steamed or roasted are great ways to eat them!

          Reply
      • Susan wrote on January 15, 2016

        Misa, yes…it is amazing. They can be bitter but if you cook them right they are tasty little health bombs! 🙂

        Reply
        • Dana wrote on January 15, 2016

          I asked both of you (separately). Sounds good. Thanks for sharing. 🙂

          Reply
        • Dana wrote on January 15, 2016

          I’ve been steaming them slightly, then lightly sautéing (browning) in a skillet with preferred seasonings. What are your fave ways (or do you have a post on that?). 🙂

          Reply
          • Susan wrote on January 15, 2016

            I am not sure if you are asking me or Misa but I like them shaved, roasted, and raw…like the salad on Tuesday. 🙂

    • Dana wrote on January 15, 2016

      Sorry for the typo. That was supposed to be “life”. All my life …

      Reply
  7. lesley wrote on January 15, 2016

    OH my goodness! Your recipes are amazing! thank you!

    Reply
    • Susan wrote on January 15, 2016

      Thank you so much, Leslie! 🙂

      Reply
  8. Stora wrote on January 15, 2016

    Brilliant! I can’t wait to try this!

    Reply
    • Susan wrote on January 15, 2016

      I think you will really like them. Thanks for the comment, Stora! 🙂

      Reply

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