- 80g cashews
- 30ml water
- Pinch of garlic powder
- 1 tsp nutritional yeast
- 1 level tbsp pink salt
- 1 tsp hemp protein
- 1 head black cabbage
Soak the cashews for a few hours beforehand, drain and add the water, garlic powder, yeast, salt and hemp protein. Blend until creamy.
Cut the cabbage to obtain leaves 3-4 cm long. In a large bowl, combine the cabbage leaves and cashew batter.
Mix until the batter adheres well to the cabbage.
Place the cabbage leaves on the racks of a food dryer and set for at least 18 hours at 42°C until chips are crisp. Alternatively, place the leaves in a traditional ventilated oven for several hours at the lowest temperature setting.