Cabbage chips

pinit

Guess what I got for Christmas? A dehydrator!! Have wanted one for a while, but never quite got ’round to it. So far I’ve dehydrated courgettes, cucumber, orange peppers and cherry tomatoes. But today I tried something different. And WOW. So excited about this one….

I used ‘Chou Vert’ which, apparently, is also known as Savoy Cabbage. I would have made this with Kale, but we can’t get kale in Spain. So on the way thru France today, I looked for kale, and ended up with this beast instead.

These are amazing. And were actually rather quick to make… surprisingly!

Ingredients

Instructions

  1. Remove any really crappy leaves from the cabbage and then slice the leaves into strips. I got about 4 slices from each leaf, 2 on each side of the tough stalk. I didn't use that bit.

  2. In a food processor, mix all the other ingredients to a gloopy mess.

  3. Dip your hands in the mess and smear the leaves with it. Trial and error - I put a lot on some pieces and, what I thought, was a little by the time I ran out of the mixture. In truth, the bits with just a smidgen of the cashew mixture were better.

  4. Leave in the dehydrator for about 3 hours at high. Keep checking them.

  5. As I said, the ones with less of the mixture cooked faster so I took them out at about 3 hours. The ones where I really coated the mixture are still in the dehydrator.

  6. The picture shows the ones that only had a bit of the mixture on them. They turned out super crunchy and delicious!!

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2 Comments

  1. I didn’t care for the cabbage chips but I had extra “sauce” so I tossed some frozen french green beans in and dehydrated those – delicious!

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