Do you remember when kale chips had their 15 minutes of fame?
One minute they were the underground secret darlings of the fringe healthy hippy crowd, the next they exploded into the mainstream and everyone and their granny started making them.
Well any day now it’s going to be cabbage’s turn.
Because this often overlooked green veg is a fine chip alternative. The leaves stand up well to cooking, deliver that satisfying crunch and are bland enough to be flavoured however you choose.
If I have one tip for 2014, it’s get onto cabbage chips now…before your elderly relatives shove a plate under your nose at dinner saying “you’ll never guess what these chips are made of!”
Curried Cabbage Chips
- 6-8 green cabbage leaves, ribs removed and quartered
- 2 tbsps extra virgin olive oil
- 1/4 tsp sea salt
- 1 tsp curry powder
- Whisk the oil, salt and curry powder together. Toss the leaves in the mixture until thoroughly coated.
- Place on a lined baking tray and bake at 400 for 10-12 minutes until they start to brown.
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