Kale chips are all the rage at the moment but, although delicious, I have some complaints. They are way too fragile – by the time you get a batch home, half of them have crumbled into dust at the bottom of the bag. Making them is a pain because de-stemming kale is tedious and raw cashews are expensive.
A solution? Cabbage chips with a quinoa based dressing. Cheaper, firmer, and – most importantly – equally tasty. This is the perfect snack to have with a beer.
- 1 large head red cabbage
- 2 cups carrots, diced
- 1 cup water
- Juice of one lemon
- 4 Tbsp nutritional yeast
- 1/4 cup tahini
- 1 cup cooked quinoa
- Salt and pepper to taste
- Remove the outer leaves and base of the cabbage. Slice the cabbage in half. Cut up each half until the cabbage is chip-like in size. Set aside in a large bowl.
- Put the carrots, lemon, and water in a blender. Blend until smooth.
- Add the remaining ingredients and blend until smooth. If the batter is too thick, add more water. If the batter is not salty enough, add more salt. This is the time to get creative with spices too- red pepper flakes, oregano, cumin, etc.
- Pour the batter over the cabbage. Stir until the cabbage is coated. Let the cabbage sit for 20 minutes.
- Dehydrate the cabbage until crispy. I dehydrated mine at 115F for 12 hours.
I want to end by saying happy birthday to my lovely sister Rachel. <3