Sriracha Brussels Sprout Chips


  • Prep: 20 mins
  • Dehydrate: 10 hrs


1 lb brussel sprouts

2-3 tbsp sriracha

1 1/2 tbsp agave

1 tsp soy sauce or liquid aminos

1 pinch sea salt


1Remove the leaves from the brussel sprouts by cutting the stem as you go to make it easier to peel the layers.

2Mix 2 tbsp sriracha, agave, soy sauce and sea salt in a small bowl.

3In a mixing bowls, toss brussel sprout leaves and sriracha mixture until coated fairly evenly. Add more sriracha if a spicier chip is desired or you need more sauce to coat leaves.

4Place brussel sprouts in an even layer on a ParaFlexx lined Excalibur Dehydrator tray. Make sure they are not touching or overlapping.

5Dry at 115° F for 10 hours or until crisp.