Kale is king in the veggie chip world. We'd never intentionally disrespect its right to the throne, but our recipe for spicy dehydrated Brussels sprout chips could be worth a coup.
Brussels are so hot right now -- not just in the freshly-roasted way -- and we wanted to give them the foodie treatment they deserve. Before drying, we coated our chips in a spicy sauce made of protein rich cashews, fiery jalapeño, lemon and sweet bell pepper to balance it all out. A heavy hand to nutritional yeast gives them a pop of irresistible umami flavor and vitamin B to boot.
We've been experimenting with our Excalibur dehydrator in the afternoons since it landed here at TCM HQ and can't get over all the inventive, pretty foods we've been able to dream up, like these strawberry-basil bites. If you're a kale chip fiend, try out our recipe for 'cheesy', spicy sprouts and let us know what you think in the comments...
The post We Made Spicy Brussels Sprout Chips + Can’t Stop Eating Them appeared first on The Chalkboard.
from The Chalkboard http://ift.tt/2qOGKdx
via IFTTT
No comments:
Post a Comment