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Bon Appétit

Caraway Cabbage Chips with Dill Yogurt

By Alison Roman

3.1

(2)

Image may contain Plant Food and Dip
Photo by Kang Kim

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Recipe information

  • Yield

    Makes 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

Preparation

  1. Preheat oven to 200°F. 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, 2–2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

TagsDipSauceGreen CabbageCabbageLeafy GreensVegetableYogurtDairyDillHerbs & SpicesStarterSnackDinnerNut FreeGluten FreeVegetarianEasyMake AheadSheet-Pan DinnersOven BakeBon Appétit

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