These Brussel Sprout snacks are great for salads, soups, or just eaten plain. They are crunchy, a little oily, and pure deliciousness. You can spice them up with whatever spices you like. I didn't fry these in any way, I just used a dehydrator to make these chip-like. The only thing you need is a dehydrator to make these babies and your good to go. Have you ever eaten store-bought chips and thought, "I feel so gross eating these". These Brussel Sprout Crunchies make you feel like you've eaten a mini salad with lots of flavor.
This green color brighten up my day when it was snowy and cold outside. The colors of certain foods are magical, aren't they? They bring me different feelings of happiness and delight. Have you ever looked at beautiful dark green sprouts and wondered why they are so lovely when you touch them and so soothing to your hand? I know some of the benefits of them, but they are different than anything else Iv'e ever seen. They are newly born with bursting energy that's so mysterious to me.
Brussel Sprout Crunchies (Raw)
- 15 brussel sprouts
- 1/3-1/2 tbsp olive oil
- 1/8 tsp sea salt
- a seasoning of your choice to taste (I used the Chef's Shake from the Spice Hunter.)
1. Chop the ends of 15 brussel sprouts. Peel each layer off until you come to a point where it's too hard to peel the rest.
2. In a bowl, mix together the olive oil and sea salt. Add the layers of brussel sprouts and mix until the ingredients are well combined.
3. In a dehydrator, dehydrate the brussel sprout crunchies on 105F. for 12 hours. When they are crunchy and crisp, sprinkle your favorite seasoning on top.