Chips & Crackers, Vegetables
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.