Ingredients
Scale
- 10 savoy cabbage leaves
- 1/2 cup of cashews*
- 1 lemon, juice
- 2 cloves of garlic
- 2–3 tbsp nutritional yeast
- 1 tbsp olive oil
- salt, pepper
Instructions
- Preheat oven to 180°C/360ºF and line 2 large baking sheets with parchment paper.
- Prepare cabbage. Remove ribs and cut leaves into quarters. Make sure the leaves are perfectly dry.
- Combine cashews, lemon juice, garlic, nutritional yeast, oil and seasoning in a small blender and blend until smooth.
- Add cabbage leaves into a large bowl. Massage in dressing until well coated.
- Spread out cabbage leaves onto the prepared baking sheets in a single layer, making sure not to overcrowd the leaves.
- Bake for 12-15 minutes.**
- Let the chips cool for a few minutes before serving. Enjoy!
Notes
*Walnuts, macadamia, pine nuts or sunflower seeds work well too.
**Make sure to rotate the baking sheets halfway through, if your oven doesn’t bake evenly. I skipped this step.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snack
- Cuisine: Vegan