the Goods BBQ Brussels Crisps

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the Goods BBQ Brussels Crisps

By: Lisa Labute, Chef and Owner at the Goods

If you’ve been lucky enough to have experienced the real power of food you know the effects are tangible and the feeling of being truly nourished by a meal is addictive. On the flipside, it can be a lot of work and it’s easy to fall out of a good habit.

I’m now a strong proponent for clean eating. So much so, that I’ve dedicated my livelihood to it. Where does all this passion come from? I once loved junk food but then I discovered that the most healthful way to eat can be even more delicious and makes me feel like a superhuman. So I dropped the junk and started creating raw vegan recipes I enjoy…. and as it turns out other people enjoy them too. And so, the Goods, a Toronto based take­out and catering restaurant was born.

the Goods supports eating at least one clean meal a day. Incorporating nutrient dense, fibre full foods on a consistent basis nourishes the body deeply. Raw food can heal you in ways you didn’t know and supports your body’s natural detoxification process.

We make everything on our menu from scratch without refined ingredients. Our food principles are based in raw foodism. And while we do make cooked soups and include quinoa and wild rice in our bowls, the Goods remains vegan, mostly raw, organic, low glycemic and free of gluten and nuts.

I’d love to share one of my favourite recipes. As a kid, I enjoyed nothing more than a cheap bag of greasy barbecue chips. So I developed a recipe for making brussels sprouts as flavourful as those junky potato chips and good for you at the same time.

My favourite part about dehydrating brussels sprouts is the way all the tightly packed leafy layers crisp into a satisfying phyllo pastry­like crunch. When you toss them in the right spices you end up with an impossibly delectable savory treat that tastes so bad for you it feels good.

Enjoy the recipe and I’d love to hear what you think. Don’t forget to check us out. You can order online and we’ll plan, make and deliver your lunch right to you or you can always swing by our takeout kitchen for grabandgo.

the Goods BBQ Brussels Crisps
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  1. ½ cup paprika
  2. 1 tbsp black pepper
  3. 1 ½ tbsp pink mineral salt
  4. 1 tsp cayenne
  5. ⅓ cup coconut sugar
  6. 8 cups, brussels sprouts
  7. ½ cup olive oil
  1. Wash brussels and chop off their rough little butts, quarter the sprouts lengthwise so they’ll dehydrate quickly.
  2. Mix dry ingredients to make BBQ spice.
  3. Toss quartered sprouts in olive oil and bbq spice. Adjust seasoning to taste, remember flavours can intensify when dehydrated.
  4. Place in dehydrator on parchment paper lined tray, leave at 120 degrees for 24 to 36 hours.
  1. Double and triple this recipe and make lots. They’ll keep for months if stored properly in a glass container though it’s doubtful you’ll be able to keep your hands out of the jar.
Recipe Name
BBQ Brussels Crisps
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  1. Katie says:

    This looks so yummy!! Is there a way to make this in an oven instead of a dehydrator?

    • Rawcology says:

      Hi Katie! So sorry for the delay in getting back to you. Yes, you can make it in the oven but use the lowest temperature setting possible. If it’s over 118 degrees Fahrenheit, then it’s no longer raw. If that is not a concern of yours, I would still keep it to a lower temperature in your oven and monitor the Brussels crisps while in the oven. You’ll know when they are ready when they are a bit crispy. Hope that helps! Thanks 🙂