Place the brussels sprouts in a food processor fitted with the "S" blade, and pulse them until they're loosely chopped up.
Add the pumpkin seeds, cashews, tamari, smoked paprika, chili, lime juice, olive oil, and nutritional yeast. Pulse again, until everything has been mixed up well.
Dehydrator option: Place the shredded brussels sprout mixture onto a dehydrator sheet. Dehydrate at 115 for 8-10 hours, or overnight. If you make them during the day, use a spatula to mix them around a bit halfway through dehydrating. Store in an airtight container for up to two weeks.
Oven option: Pre-heat your oven to 350. Bake the brussels sprouts till they're crisping up and the nuts/seeds are browning. Remove from heat and store in an airtight container for up to four days. (NB: these won't be crispy like the dehydrated version, but they'll taste great!)