Crispy, “cheesy” veggie chips made from roasted shaved brussels sprouts! As much as I like kale chips, I really wanted to switch up my snack routine. Brussels sprouts are in season right now, plus they’re high in fiber and really nutritious. In less than 10 minutes, you can make these good-for-you chips!
The vegan “cheese” sauce is made from a just 4 ingredients: nutritional yeast, raw tahini, garlic powder, and a little dash of salt. If you’ve never tried nutritional yeast, I just discovered it and it’s basically vegan cheese magic. I massaged the sauce into the leaves of shaved brussels sprouts to really make the flavor pop.
These chips are vegan, gluten-free, oil-free, and paleo. There’s no need for the oil, the raw tahini (made from ground sesame seeds) works wonders. It’s such a comforting dish for the winter and definitely hit the spot!
Crispy, cheesy, filling, and delicious- these are everything you want in a chip and more. I was inspired by “nacho cheese” Doritos when coming up with the flavor combo. So if you liked Doritos as a kid (who didn’t?), give these a try.
You can have them as a snack or serve them as a side dish or even bring them to a potluck. I try to make all my recipes very allergy-friendly, so these brussels sprout chips have no nuts, oil, dairy, gluten, or wheat in them meaning anyone can enjoy them.
- 4 cups shaved brussels sprouts
- 1/4 cup nutritional yeast
- 2 tbsp tahini
- 1 tsp garlic powder
- 1/2 tsp salt
- Preheat oven to 350 degrees Fahrenheit.
- Mix the nutritional yeast, tahini, garlic powder, and salt in a food processor or blender until smooth and creamy.
- Massage the sauce mixture into the leaves of the shaved brussels sprouts until well coated.
- Place in a single layer on a baking sheet.
- Bake for 10 minutes then broil on low for 2 minutes until crispy.
- Munch away!