Danny Kim
“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor
Recipe information
Yield
4 Servings
Ingredients
8
innermost green cabbage leaves, ribs removed, leaves cut into quarters
Olive oil (for brushing)
Toasted caraway seeds (for sprinkling)
Kosher salt and freshly ground black pepper
1
finely grated garlic clove
1
cup plain yogurt
2
tablespoons chopped fresh dill
1
tablespoon fresh lemon juice
Need to make a substitution?
Preparation
Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2½ hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.
Nutrition Per Serving
Calories (kcal) 70 Fat (g) 3.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 160