Crunchy chips from black cabbage
With American friends, I got to know a delicious snack that is healthy and has the same accessibility effect as potato chips. Only these chips are not so high in calories.
The vegetables are called kale in the USA and black cabbage here. You often get it in health food stores. The botanical name of the cabbage species is Brassica oleracea acephala, a relative of our curly kale.
The vigorous cabbage leaves are oblong and do not grow as a head such as e.g. Savoy cabbage or cabbage.
Place the washed elongated leaves on a board, cut the thick "vein" in the middle flat and cut or split the black cabbage into small pieces, about 3 cm long. The pieces are well dried on paper or kitchen towel.
These are mixed with a little olive oil, chilli powder and salt and baked crispy on a paper tray. Turn once or twice.
If you cut the black cabbage into very narrow strips, you can garnish Asian dishes, it looks like crispy seaweed.
