When you have a dehydrator, or an air fryer, toaster, dehydrator combo gadget, it’s hard not to experiment with different foods. For example, you can dehydrate thin strips of marinated eggplant to transform them into raw vegan bacon. You can dehydrate thin pear or apple slices and sprinkle them with cinnamon to make pear or apple chips.

In the case of this recipe, you thinly slice Brussels sprouts and place them in the dehydrator to transform them into chips. This is a great way to use Brussels sprouts, especially if you bought a two-pound bag and don’t know how to use all of them before they go bad. Thinly slicing and dehydrating the Brussels isn’t exactly exciting, especially for your taste buds. That’s why we dressed them in a blended sauce made from grade A maple syrup, cashews, coconut aminos, lemon juice, and sea salt and pepper.

The blended dressing, although not quite cheesy, takes these Brussels sprouts chips to another dimension of flavor. The dressing crisps up during the dehydration process, which can take a long time, so make sure you start the process at night or in the morning. It will most likely take about 16-20 hours, but you can check them earlier to see if they are nice and crispy.