Three Cheese Brussels Sprout Crisps with Smoky Tahini Dipping Sauce
Shredded brussels sprouts and three different cheeses get baked together until one big cheesy charred brussels sprout cracker forms for a next level cheese crisp! Serve it with a creamy, smoky tahini dipping sauce for a fun appetizer.
P.S. The sprouts do give off some moisture, so don’t expect totally crispy crisps, but they hold together well enough and taste delicious!
Ingredient highlight
Brussels sprouts! are super high in folic acid, vitamin C + K, and beta-carotene. They also contain glucosinolates, which are cancer-fighting phytochemicals. These miniature cabbages are nutrient-dense powerhouses.
Servings 4 – 6
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 lb brussels sprouts, ends trimmed off
- 2 tbsp olive oil
- 1 tsp black pepper
- ½ tsp kosher salt
- 1 cup (~2.7 oz) grated cheddar
- 1 cup (~2.7 oz) grated gouda
- ½ cup (~2 oz) finely grated parmesan
For the dipping sauce:
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1-2 cloves garlic, pressed or grated
- ¾ tsp kosher salt
- ¼ cup water
- Make ahead: ~ make the sauce ahead and prep all the brussels sprout crisp ingredients ahead. You can make the crisps ahead – they won’t be AS crisp, but you can reheat them to crisp them back up.
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a high-speed blender or food processor, add the brussels sprouts and blend/pulse until finely chopped. Transfer to a large bowl and toss in the oil, pepper, and salt (save the bowl to use later).
- Transfer to the baking sheet and spread out into an even layer. Bake for 15 minutes or until the brussels are beginning to char. Reduce the oven temp to 400F.
- Transfer the sprouts back to the large bowl and mix in the cheeses until combined. Transfer back to the baking sheet and spread out into an even layer. Bake for 15-20 more minutes or until the brussels are very charred and the cheese is golden brown. If you underbake it, they won’t crisp up/hold together as well.
- Let it cool for at least 20 minutes to let the cheese crisp up, then carefully break/tear it into chunks (or use a knife to cut into triangles). If little pieces fall off – consider that your chefs treat!
- To make the sauce, in a small or medium skillet, add the oil and smoked paprika. Turn the heat to medium and stir the spices into the oil. Once you start to hear the spices gently sizzling in the oil, turn off the heat and immediately transfer the oil to a medium heat-proof bowl.
- To the bowl, whisk in the tahini, lemon, mustard, garlic, and salt until combined. Add the water and whisk again until smooth and runny. If it’s still pretty thick, add another splash of water until you reach the right consistency.
- Serve the crisps with the dipping sauce.
Items you can prep ahead (optional)
- Trim and blend/process 1 lb brussels sprouts
- Grate 1 cup cheddar, 1 cup gouda, and ½ cup parm
- Make the sauce
Substitutions:
- To make dairy-free/vegan, try using a dairy-free cheese alternative.
- Use any melting cheese in place of the cheddar and/or gouda.
- These are also really good without the dipping sauce, but better with the dipping sauce…
- You can skip the smoked paprika in the sauce if that’s not your thing. Or you could substitute with a combo of some other ground spices (cumin, cinnamon, regular paprika, etc…)
Storage:
- Store leftovers in an airtight container in the fridge:
- Brussel crisps: for up to 6 days
- Sauce: for up to 6 days
Leftovers + Repurposing:
- You can re-crisp leftovers by heating them up in a skillet over medium heat until they start to sizzle. Or in a 400F oven for 5-10 minutes. Or microwave them for about 30 seconds. Once you’ve re-heated them, let them cool off for a bit so they can crisp up again.
- Leftover sauce will thicken up in the fridge. You can stir in a splash of water to thin it out if you’d like.
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