Potato chips are soooo last year, you guys. Red Cabbage Chips with Tomato Yogurt Dipping Sauce are so hot right now!
People often ask me, Amy, how do you come up with such crafty interpretations of Jewish classics? Usually, it’s a mix of creativity and Manischewitz. Which is pretty much the prescription for any great idea. But I have a secret.
Sometimes, I get a little help from my friends. An email from a reader, an inspiration from a nosh I tried in a restaurant, my Bubbe asking me to make her some kishke (one day!) And today, I had an idea from one of my favorite magazines, Bon Appetit. Of course, had to add my own flair. More color, more flavor, more chutzpah! And speaking of flair, this weekend was the ROT Rally here is Austin. One of my favorite weekends ever! Evvvver. Amazing people watching, leather, and chaps. Everything good in life!
Aaaand back to the chips. I’ll warn you, these are preeetty addictive. And so easy to make you may give up standard chips all together! Cabbage chips with my beloved queso? I think this is the wave of the future! Plus, feel free to get crafty with the seasonings. To make, preheat oven to 200 degrees F. Toss cabbage leaves in 1 teaspoon olive oil and za’atar and place on a foil lined cookie sheet in a single layer.
Meanwhile, slice tomatoes and onions and drizzle with those and the garlic in 1 tablespoon olive oil, salt and pepper. Place on another foil lined cookie sheet in a single layer. Roast the cabbage and tomatoes for two and a half hours or until cabbage is crispy and tomatoes are soft. Flip the tomatoes half way through.
Mix the Greek yogurt with lemon, salt, pepper and tumeric. Puree tomatoes, onions and garlic in a food processor and season with salt and pepper to taste. Swirl tomato sauce with yogurt sauce- don’t over mix! Swirly is pretty. Serve with cabbage chips!
Oh yeah, and garnish with cilantro.
You’re pretty.
Red Cabbage Chips with Tomato Yogurt Dipping Sauce
Ingredients
- 8 inner red cabbage leaves ribs removed, cut into pieces
- 1 tablespoon za'atar
- Extra virgin olive oil
- 5 Roma tomatoes sliced in half (about 1 pound)
- 1 small white onion sliced thin
- 3 cloves garlic unpeeled
- Kosher salt and black pepper
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground tumeric
- Cilantro for garnish
Instructions
- Preheat oven to 200 degrees F.
- Toss cabbage leaves in 1 teaspoon olive oil and za’atar and place on a foil lined cookie sheet in a single layer.
- Meanwhile, slice tomatoes and onions and drizzle with those and the garlic in 1 tablespoon olive oil, salt and pepper.
- Place on another foil lined cookie sheet in a single layer. Roast the cabbage and tomatoes for two and a half hours or until cabbage is crispy and tomatoes are soft. Flip the tomatoes half way through.
- Mix the Greek yogurt with lemon, salt, pepper and tumeric. Puree tomatoes, onions and peeled garlic in a food processor and season with salt and pepper to taste. Swirl tomato sauce with yogurt sauce- don’t over mix! Swirly is pretty. Garnish with cilantro. Serve with cabbage chips!
Two and a half hours? It takes 20 minutes to make kale chips..
Well these aren’t kale chips. They are dehydrated cabbage which takes time.