Ok, who doesn't like a good salty, crispy bite? Right, I'm sure just about everyone does....so using the same recipe for kale chips, you can use Brussels Sprout leaves and accomplish the same thing!
Here are some fine looking Brussels Sprouts, from Stillman's Farm, Lunenberg, Ma....you've heard me toot their horn many a time :)
So, all you need to do is cut off the bottom, where the leaves come together, and simply peel off all of the leaves. I put them into a bowl of water to rinse them.
Then, the recipe is exactly the same as the kale chips - take about a tablespoon of extra virgin olive oil, a teaspoon of apple cider vinegar, a generous pinch of salt and a drizzle of agave syrup, and mix it all in with the leaves, after they are rinsed and drained.
Put the Brussels Sprout leaves on to the dehydrator sheet and let 'em go...they don't need as long as an overnight dehydration, so check them after a few hours. It's OK to let them go overnight, but if you're hunkering for that salty bite, get them out earlier...
Crispy and delicious....
Try this out. It's a neat way to eat your Brussels Sprouts.....if you don't have a dehydrator, cook these in a low oven, say 250-300 for 30 minutes, stirring half way through.
:) enjoy and try something raw today!
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