These BBQ chips are deliciously addictive! Each little crunchy morsel is ready to be eaten straight from the oven, full of all the flavor and satisfying crunch you would want in a BBQ chip. These may be called chips but since they are made with cauliflower and flavored with wholesome seasonings, they're way healthier!
Cauliflower BBQ Chips [Vegan]
For the Chips:
- 1 medium cauliflower
- 4 cups vegetable broth
- 1 teaspoon vegan Worcestershire sauce
- Olive oil spray
- 1/2 teaspoon minced garlic
- A pinch parsley flakes
- 1/4 teaspoon onion powder
- 1/2 teaspoon stock powder
- 1/4 teaspoon paprika
- 1 sachet of low-salt tomato paste
For the Topping:
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons dried parsley flakes
- 1 teaspoon stock powder
- Preheat oven to 356°F.
- Cook the cauliflower in enough broth to cover it for approximately 25 minutes, until nice and soft and falling apart.
- Drain the cauliflower well in a colander over the sink.
- Get a large tea towel and tip cauliflower into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. This step is very important, it needs to be very dry or else it will not work, get as much water out as you possibly can.
- Tip the "ball" onto 4 layers of paper towel. Place 4 more layers of paper towel on top. Press down and flatten the cauliflower "ball", getting as much liquid out as possible.
- Tip back into a bowl and add the Worcestershire sauce, garlic, parsley, onion powder, stock powder, and paprika. Using a stick blender, pulse until no big lumps of cauliflower remain. You can also use a blender or food processor. Fashion back into a ball shape.
- Measure a piece of baking paper to fit snugly in a flat oven tray.
- On a clean bench, place one sheet of baking paper and spray with olive oil. Place your "ball" in the middle of the paper. Place another sheet of baking paper on top. Press down to flatten, then use rolling pin to make the ball into a rectangle and fairly thin.
- Cut off any excess that lies outside the baking paper.
- Peel back the top sheet of baking paper. Place on baking tray and spray with olive oil. Top with the tomato paste, in a thin layer, and then half the topping mixture.
- Next, using a pizza cutter preferably (or a sharp knife), score a grid to make the biscuit shapes. Spray with olive oil.
- Place in the oven and cook for 20 minutes. Check, spray with olive oil and again cook for 10 minutes. Take it out and spray lightly again with olive oil and cook for a further 10 minutes. The total cooking time is 40 minutes. This will depend on how thinly you have rolled the cauliflower, it may be as short as 25 minutes, keep an eye on them. They will shrink in the oven and create the biscuit shape so there is no need to re-cut them.
- Remove from the oven. Let sit to cool down a little and get crispy.
- Sprinkle with a bit more of your topping mix and serve.