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.
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.
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.
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:
- Decrease your dehydration time.
- Decrease the chance of fermentation happening because of really long dehydration times.
- 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.
MAKES 5 CUPS
6 cups sliced brusseles sprouts (1/8th-thick)
1 cup cashews, soaked until soft, rinsed and drained
1/2 cup water
3 tablespoons organic maple syrup
3 tablespoons low-sodium tamari or coconut aminos
1/2 lemon, juice from
1 teaspoon chili flakes (omit if you don’t like heat)
Himalayan salt and pepper to taste
- Place sliced brussels sprouts in a bowl and set aside.
- Blend cashews, water, maple syrup, tamari and lemon juice in a high-speed blender until smooth.
- Pulse in chili flakes, salt and pepper.
- Pour over sliced brussels sprouts and toss to coat.
- Dehydrate at 145 degrees for 45 minutes then reduce heat to 115 and dehydrate for 24-48 hours. (This is still raw. The food temp never gets above 115 degrees in the first 45 minutes. It cuts dehydration time.)