Helena Ricketts loves cooking from scratch and sharing her recipes with anyone who wants to try something new in the world of food.
Raw Vegan Snack Chips
I don't eat raw as a general rule, but I do like to dive into any type of food that is tasty and good for my body. Especially when it takes less than two hours, including the time in the dehydrator. That's what I found the first time I made these.
It was finale night for a couple of my favorite television shows, and on those special nights, a snack of some sort is in order—something that can be enjoyed while watching the final pieces of the puzzle fall together on my favorite two shows. I have eliminated a lot of the junk food out of my diet and out of my house, so potato chips and other snacks just weren't an option.
I opened the fridge door and saw a lovely package of brussels sprouts sitting on the shelf. I'm thinking kale chips. Kale and brussels sprouts aren't even close in their natural forms, but after looking closer, I decided that this is doable. I'm glad I did this, because these chips are fantastic!
The Perfect Snack
The television show season endings were as fantastic as I imagined they would be. The brussels spout chips were the perfect snack for munching while watching the suspense unfold. These chips are crunchy. They have a really nice fresh taste to them, and the spices were just right to create a bit of a zing.
Best of all, they are good for you. Since they are dehydrated instead of cooked, all of the good things are still present. There is very little oil used, and the spices can be catered to your liking. It doesn't hurt that they are quick, only requiring about 90 minutes in the dehydrator to be ready to devour.
I love these chips and hopefully you will, too.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 45 min
About 5 cups of chips.
Read More From Delishably
- 1 pound brussels sprouts
- 1 teaspoon olive oil
- 1/2 teaspoon onion powder, adjust to your taste
- 1/2 teaspoon garlic powder, adjust to your taste
- 1/2 teaspoon crushed red pepper, adjust to your taste, optional
- For each brussels sprout, you will want to cut the bottom 1/4" off to release the layers.
- Peel off as many of the layers as you possibly can. Larger size sprouts will usually give you 5 to 10 nice sized pieces. Put the layers together in a bowl.
- Put the hearts into another bowl so you can do something with them later.
- Repeat the process with each sprout until all of them have been cut and peeled. It sounds like it takes more time that it really does.
- Add 1 teaspoon of olive oil to the sprout chips in the bowl. Toss the sprouts chips until they are lightly coated with the oil. You should not need more oil than this because we aren't cooking the sprouts, the oil is only used so the herbs stick to the sprout chips.
- Once each chip is lightly coated in the oil, you will want to add your herbs. Sprinkle the herbs on the chips and toss to distribute the herbs evenly throughout the brussels sprout chips.
- Place the chips into a food dehydrator. Arrange them in a single layer on each try with about 1/8" to 1/4" space in between each chip to allow the air flow to go through. If you do not have a food dehydrator, these can also be done in a 200 degree oven for about an hour, turning the pan at 30 minutes to make sure the sprout chips dry evenly.
- It will take about 90 minutes for the chips to dehydrate. You will want to rearrange the trays at the 45 minute mark to ensure that they are all drying evenly.
- Check the chips at 90 minutes and if they are dry and crunchy, they are done! If they are still pliable, put them back into the dehydrator and check them every 30 minutes until they are crispy.
- Once the chips are done, pour them out of the dehydrator trays into a bowl and try not to eat them all. They really are fantastic!
- If you do have any left over, put them into a sealed container. They will keep for a couple of days stored out on the counter top.
What Can I Do With Brussels Sprout Hearts?
After making the chips, I had all of the brussels sprout hearts left over. There's no way I was just going to toss them in the trash! Worst-case scenario, I could feed them to my chickens, and they would have loved to have them. I decided that I should steam them, but they could also be cut up and used in a salad if you are eating a raw diet.
Don't just throw them away, because the hearts are tender and flavorful. They're almost cabbage-like in texture but with a really nice, fresher flavor. After all, brussels sprouts are members of the cabbage family, so the taste is really no surprise—but it is quite yummy.
How to Steam Brussels Sprout Hearts
- Fill the bottom of a steaming pot or other pot with a few inches of water.
- Bring the water to a boil.
- Put the brussels sprout hearts in the basket or on the tray that you are using as a steamer.
- Let them steam for about 5 minutes.
- You will notice that the green parts that are left will become a brighter shade of green. At this mark they should be perfectly steamed and not mushy.
- Remove them from the steamer. Pour into a bowl or onto a plate then season to your taste. I like to eat them plain but you can dress them up with different herbs just like we did with the chips if you want.
© 2014 Helena Ricketts