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.

Subscribe to newsletter

Iscriviti alla newsletter
Cliccando su iscriviti accetti che la tua mail venga trasferita su Mailchimp dove verrà trattata secondo i loro termini di servizio e la loro privacy policy