Crispy BBQ Brussels Sprout Chips
I never thought in a million years I would have become a fan of Brussels sprouts. (Fun fact to impress or annoy people at your next cocktail party: it actually is Brussels, not brussel. And it should always be capitalized.) But they have become one of my favorite family-friendly veggies over the years because they are nutritious, delicious, and most importantly, incredibly versatile. We called them “tiny cabbages” at home, which I’ve found has increased their appeal because my child loves all things cute. This strategy may or may not work for you. We also used to call broccoli “tiny trees” and asparagus “bamboo”. Although this became confusing when my child discovered actual bamboo, and even more so when she found out about edible bamboo shoots. But I digress…
IMO, there are few places Brussels sprouts don’t belong. They can be served raw in a salad, or cooked into soups and casseroles. They can be fried or sautéed, and covered in ANYTHING (oooooh, and if they’re on a menu covered in balsamic there is almost 0% chance I’m not ordering it). It’s the ultimate dark horse veggie.
I feel like Brussels sprouts have gotten a bad rap over the years. I was personally never served them as a child, perhaps because my parents were served them in their worse form (plainly steamed or canned), and then told they had to eat them because they were “good for you”. I don’t think you should eat any veggie just because it is good for you. Nor do I think you should force anyone to eat veggies in general. You should eat veggies when and because they taste delicious. And I promise you, Brussels sprouts ARE delicious in almost any form, but especially in this form — crispy and tasting like BBQ chips.
I like serving them like chips — in a bowl at a party or on the side with dinner or lunch instead of actual potato chips.
Now, they are NOT a sub for actual BBQ chips. Let’s not kid ourselves. But if you want to offer veggies in a fun way, this is an almost fool-proof way to ensure your family and friends will at least give them a chance. Also, you can’t sub frozen Brussels here — they have too much moisture and it will throw your cooking time way off. You’re not going to get the crisp that is the signature part of this recipe. Finally, because I 1) have a sense of humor; and 2) I love shorthand, I’m going to refer to Brussels sprouts from here forward as BS. You’re welcome.
Special Equipment: dehydrator, or air fryer with a dehydrator function. If you don’t have either, these can be done in the oven at 275 for about 1 hour, but they won’t be nearly as crispy. More like roasted.
Ingredients:
1 lb fresh Brussels sprouts
2 TBSP sesame oil*
1 tsp each paprika and salt
1/2 tsp each: chili powder, cumin, onion powder, garlic powder, dry mustard powder
pinch cayenne pepper, and salt.
1 TBSP maple syrup
Instructions:
1) Set your dehydrator or air fryer on dehydrator setting to 145 degrees, for 8 hours (to start)
2) Trim ends of BS, about 1/3 way up. You want to trim enough so that you can “flake” some of the BS off. The smaller leaves end up the crispiest!
3) Cut each BS into quarters, then rinse in a colander. Pat dry and place in a mixing bowl.
4) In a separate bowl, mix oil, paprika, salt, chili powder, cumin, onion powder, garlic powder, dry mustard powder, cayenne, salt and maple syrup.
5) Pour spice mixture over BS and mix well. Don’t be gentle when mixing — some of the leaves should flake off.
6) Dump into your air fryer (or place in single layer on a greased baking sheet) and let it ride. TIP: I check and shuffle them about 4 hours in. If, at 8 hours, they aren’t crispy enough to your liking, extend cooking time 1 hour at a time until desired crispiness is achieved.
7) Finish with extra sea salt if desired, and enjoy!
*don’t forget my general stance on oils/fats: if you don’t have that it, use what you have. I’ve used bacon fat, olive oil, and sunflower oil for this recipe. YES, they have different heating points. But this is not a Michelin star restaurant; it’s your dinner table.
