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Cabbage chips

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!
Courses ,
Ingredients
  • 1 savoy cabbage
  • 1 cup raw cashews
  • .5 cups olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon wasabi powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
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!!

Read it online: https://thecreativecaveman.com/recipe/cabbage-chips/