|Brussels Sprouts - Spicy and Savory|
Brussels Sprouts. We love them! So many ways to prepare them and they are delicious steamed. But I just had to get these little guys back into my raw diet.
I've seen several variations of Brussels Sprout chips from individual leaves to the whole entire sprout, so I thought I would put my own spin on these delicious little munchkins.
|Brussels Sprouts in the dehydrator|
I had a big batch on hand, so into the garden I went. Oh, I call my kitchen "the garden" :) Anyway, Mark and I love spicy food, so I made half of the batch savory and the other spicy.
|Raw Vegan and Gluten-Free Brussels Chips|
Several ideas for other flavors are dancing around in my head. We may be eating a lot of Brussels Sprouts.
Spicy & Savory Brussels Sprouts - Raw Vegan Snack
makes 60 bite size pieces
30 Fresh Brussels Sprouts - halved and set aside
Combine the following in a bowl:
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs EVO (extra virgin olive oil)
Add Brussels and combine until well coated. Let sit for about 15 minutes. Place cut side up on mesh dehydrator tray. I sprinkled the following onto half of the Brussels batch: Smoked Paprika, Smoked Cumin and Ancho Chili Pepper powder. However, the spices or other seasonings can be added to the oil mixture instead - it was an after thought since we love a little heat.
Dehydrate at 115° F for approximately 8-12 hours or until desired texture. Time will vary due to veggie size, weather, moisture, etc. These little munchkin snacks are full of flavor and delicious crunchy or a little chewy.
Notes: due to Brussels Sprout size varies from tiny to large, you may need to add a little more oil and/or adjust the seasonings to your liking. If you do not have a dehydrator, no worries as you can use your oven. They won't be considered "raw", but you can still enjoy this nutritious snack!