Spicy kimchi chips

Serves 2

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  • 12 large brussels sprouts (about 400 g)
  • 2 teaspoons salt flakes
  • 1 garlic clove, finely grated
  • 2cm piece of ginger, finely grated
  • 2 teaspoons gochugaru (Korean chilli powder)
  • 1½ tablespoons fish sauce
  • 1½ tablespoons soy sauce


Trim the base of each sprout so that the whole leaves peel away easily.

Keep trimming the core as you peel to remove all the leaves intact. Place the leaves in a large bowl, add the salt, toss, and set aside for 30 minutes.

Rinse the salt from the sprout leaves and dry using paper towel or a salad spinner.

Mix the garlic, ginger, chilli powder, fish sauce and soy sauce in a large bowl.

Add the sprout leaves and toss to evenly coat. Set aside to marinate for 2 hours.

Place the leaves in the dehydrator on medium for about 12 hours to dry completely.

Once dry, store the chips in an airtight container or glass jar for up to 3 months.


Recipes extracted from The Blue Ducks Real Food by Mark LaBrooy and Darren Robertson. Available now, Plum, RRP $39.99. http://www.panmacmillan.com.au/9781743533246