Black cabbage chips

Cabbage chips to surprise your friends with a healthy aperitivo!


  • 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.

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