Red Cabbage Chips with Tomato Yogurt Dipping Sauce
Potato chips are soooo last year, guys. Red Cabbage Chips with Tomato Yogurt Dipping Sauce are so hot right now!
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!
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