Don’t click off! Really! you are going to LOVE these broccoli chips, even if you think you aren’t into broccoli.
When it gets warmer and produce is plentiful (and cheap) at the Farmer’s Market, we get our dehydrator going. If you don’t have a dehydrator, you can make these in a low-temp oven, but the results will be a little different. Dehydrators are amazing tools – and you can pick up a small one at many chain stores for as little as $25. What can you do with a dehydrator? Make your own kale chips for a fraction of the price of store-bought! Make homemade fruit and veggie “leather” snacks. Try other raw recipes like zucchini chips, raw crackers and more. Loads of blogs have hundreds of free dehydrator recipes.
Anyhow, we love these crunchy broccoli snacks. They’re so fun to eat, you completely forget it’s something healthful! Yeah, we’ve even fed them to kids, who willingly consumed them! This recipe is raw and gluten-free with SOS-free options.
2 lbs. of broccoli florets
1/2 cup rolled oats
1/2 cup nutritional yeast
1/2 cup sun-dried tomatoes (no oil kind)
1/8 cup almond meal
1/8 cup flax seed meal
1/8 cup apple cider vinegar
2 Tbs. garlic powder
1 Tbs. smoked paprika
1 Tbs. olive oil (optional, can use more water)
2 tsp. liquid aminos (optional, can use more water)
1 tsp. turmeric
1 tsp. onion powder
up to 1 or 1 1/2 cups water, as needed
Wash and trim broccoli into bite-size florets. They will need to fit into your dehydrator. Place florets into a large mixing bowl.
In a blender or food processor, combine oats, nutritional yeast, sun-dried tomatoes, almond meal, flax meal, apple cider vinegar, garlic powder, smoked paprika, olive oil, liquid aminos, turmeric and onion powder. Process a few seconds until oats are broken down, then add 1/2 cup water. Process again, adding another 1/2 cup water. If needed, to develop a smooth paste, add more or less water.
Pour paste onto broccoli florets and use your hands to really get in there and make sure all the veg is coated in sauce. The most delicious bites later will be the ones with the most saucy goodness rubbed into the florets. Next, to the dehydrator (or oven).
Dehydrate at medium-low or around 145-degrees for 8 to 10 hours until the florets have shrunk and are crisp to the bite. In the oven, bake on lined sheets at 200 (or as low as your oven will go), checking every two hours to stir. Bake about 5 to 8 hours in oven until crispy.
Store in a closed container at room temp for about a week – if they last that long!