Vegetable Chips with Cashew Paste
This crispy snack was created and cooked by cook at large Naresh Ramdjas. The robust flavors of cavolo nero and cabbage go incredibly well with the nutty cashew paste. Make sure you prepare enough, because you won’t be able to stop eating them.
Method
Preheat the oven to 100 degrees. The oven should be set to as low a temperature as possible so that the vegetables dry out and become crispy without burning. The lower the temperature, the better for the chips.
Thin the cashew paste with a little olive oil until it is just slightly thicker than pancake batter. Add a pinch of salt and, if desired, some pepper.
Remove and discard the outer leaves of the green cabbage. Use half of the green cabbage and cut out the thick ribs. Also remove the central rib from the cavolo nero.
Then cut them into chip-sized pieces.
Coat the vegetables in the batter and place them next to one another on a baking tray covered with parchment paper.
Put the chips in the oven and let them become completely crispy in about 2 hours. Turn them over once halfway through the baking time and check regularly. When they are crispy, they are ready!
The chips can also easily be made a few days in advance. Once they have cooled, place them in an airtight container. This allows you to make a large quantity, which helps reduce Christmas stress.
Miss WineLane’s wine tip:
Recipe: Naresh Ramdjas
Image: Jasper de Waal
