Cheese and Onion Brussels Sprout Chips (Vegan)
Did you know there’s a scientific explanation as to why you hated brussels sprouts as a kid? You have the same amount of taste buds on your tongue now as you did back then, but your tongue is twice the size. The bitterness is essentially amplified and as most toxins have a bitter taste, children have evolved to not like it. However, I don’t know about you guys, but now, I love brussels sprouts. I also love cheese and onion crisps. So with brussels sprout season in full swing I put these vegan cheese and onion brussels sprout chips together.
To turn the sprouts into chips, simply chop the stem off and peel off as many leaves as possible. I chop the stem a second time to get even more leaves off. Keep the inner part of the sprout and roast later for buddha bowls. This can be tedious work but it is so worth it! It also helps if you have a willing assistant to sit and help.
To get that delicious cheese and onion taste, I like to make my own onion oil. Heat 3 tablespoons of oil in a frying pan and fry a roughly chopped onion in the oil on a low heat. You can then discard the cooked onion and use your oil to make the sprouts. The cheesy flavour comes from nutritional yeast and salt.
It’s important to check on these 10 minutes in because some of the leaves will cook a lot quicker than others. Simply just pluck out the ones that look done, give a good shake and return to the oven. Store in the fridge in an air tight container.
If savoury, gluten free snacks are your thing, then you should check out my recipe for onion bahji and vegetable pakoras (also vegan!).
- 1kg brussels sprouts
- 3 tablespoons olive oil
- 1 onion, sliced thickly
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Preheat the oven to 180C.
- Fry the onions in the oil on a low heat until completely cooked.
- To remove the leaves from the brussels sprouts, cut the stems, remove as many as possible, cut again and remove more leaves.
- Strain the onions from the oil over the leaves in a bowl and toss with the nutritional yeast, salt and pepper.
- Spread leaves in a single layer on a baking sheet and bake for ten minutes. Take the tray from the oven and remove the leaves that are cooked (nicely browned) and bake the rest for a further 5-10 minutes.
- Store in an airtight container in the fridge.
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