CABBAGE CHIPS – first try

So, I made up two batches of cabbage chips – one, just plain, sort of based on a recipe I’d seen, and the other, based on the recipe, but with Thai curry paste.

The basic recipe I followed was from, but I changed it:

1 savoy cabbage
1 cup raw cashews
1/2 cup olive oil
1 tablespoon garlic powder
1 teaspoon wasabi powder
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon mustard powder

Tear cabbage leaves from stem, then tear them into pieces, and place in a large bowl.
Process remaining ingredients in food processor.
Add processed sauce to bowl and toss and “massage” until all cabbage leaves are liberally coated with sauce mix.
Spread cabbage leaves on teflex sheets over dehydrator trays and dehydrate for 10-15 hrs at 110 degrees

I used Thai curry paste instead of the wasabi/paprika/mustard powder, and I did not add salt, as I do not like salt much.
My first impression was that the taste is a lot like cooked cabbage, only with my chosen spices. What I did not like was the oiliness – if I make cabbage chips again, I will use a mix similar to what I use with kale chips, with no oil.
I guess the oiliness would appeal to people who really like that part of potato chips, but the chips do not come out crunchy like my kale chips do and I do not like having to wipe off my hands after every bite so that I can finish writing this review.  The only good thing about the oiliness was that, ultimately, I was not able to eat too much – the oiliness made chewing unpleasant for me (although the chips were initially crunchy, if I put more than one in my mouth at the same time, they bunched up and clumped up to an unpleasant chewing glob.  The oiliness also made my stomach decide it had had enough – is this an example of how fat makes you feel sated? Must file that one for further examination and thought)

I will make cabbage chips again, since I have some more cabbage, but I will probably just go back to a kale chip recipe and do that. I will probably add the Thai curry into one of the kale recipes I know and love, and see how that turns out, since that was the only part I really liked about these cabbage chips.


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