Brussel Sprouts Chips- Gluten Free Regina

Move over Kale chips, hello Brussels Sprouts Chips!

For anyone that has tried kale chip after kale chip only to be disappointed by how bitter, chewy and kale-y they were (ME!), I promise these are 1,000 times better … if you like brussels sprouts. Because they do taste like the mini green buds, in a totally awesome toasted way. At this point, isn’t everyone pro-Brussels Sprouts? The days of boiling them to mush are long gone. (We hope!)

The chips get really crispy—so much so that you can hear the crunch—really quickly. It’s the taking apart of the sprouts that is a little tedious. Start by cutting off the stem-side end of each brussels sprouts. The tougher outer leaves will naturally fall off, but the inner leaves take more time to pull apart. Don’t go crazy—leave the round center that remains and roast it too! It’s not a chip, but it’s so small that it’ll crisp up just fine.

Flavor-wise, olive oil, salt and pepper are all you need. But if you’ve got a block of Parmesan, you better believe that’s getting grated on top. Make it rain! As always, the more parm, the better.

So much better than kale chips.



  • 1 lb. Brussels sprouts
  • 1-2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. finely grated Parmesan, plus more for serving (optional)


  1. Preheat oven to 400 degrees F.
  2. Cut off the stem end of each Brussels sprout. Using your hands, pick off as many leaves from the bud as you can. The tough outer leaves should fall off naturally.
  3. Transfer leaves to a large rimmed baking sheet. Toss with olive oil until each piece is evenly coated on both sides. Season with salt and pepper.
  4. Spread the Brussels sprouts evenly in a single layer on the baking sheet. Sprinkle with Parmesan. Bake for 10-12 minutes, until the Brussels sprouts are crispy and have darkened. (They’ll continue to crisp as they cool.)
  5. Sprinkle with more Parmesan, if desired. Cool for at least 10 minutes before serving.

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Caesar Dip Recipe- Gluten Free Regina

If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.

Caesar dip is the new salad.



  • 8 oz. cream cheese, softened to room temperature
  • 1 c. shredded mozzarella
  • 1/2 c. finely grated Parmesan
  • 1/2 c. sundried tomatoes
  • 4 oz. frozen chopped spinach, defrosted and squeezed dry
  • 1/2 c. Caesar dressing
  • Juice of 1/2 lemon
  • 1/2 tsp. chopped thyme leaves
  • Little gem lettuce (or romaine hearts), for serving
  • baguette, sliced and toasted


  1. Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
  2. Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
  3. Serve warm with toasted bread and lettuce.

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Original article from the Star Phoenix

Crack Cauliflower

Packed with vitamin C and fibre, cauliflower also comes in shades of green, purple and orange. The cauliflower is a cousin of broccoli and cabbage.

One floret and you’re hooked.


PREP: 0:10

COOK: 0:25



  • 1 head of cauliflower, cut into florets
  • 1 c. all-purpose flour
  • 2 c. GF panko breadcrumbs
  • 3 large eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)


  1. Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
  2. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
  5. Coat baked cauliflower in sauce and serve with ranch if desired.


Original Article