Cabbage Chips with Tahini Sauce - Monica Yates

Cabbage Chips with Tahini Sauce

BY Monica Yates

These cabbage chips have become my new favourite TV snack or Friday night food to nibble on. They are crispy like potato chips and taste beautifully oily and YUMMY! (Good oil of course – humans are actually made to seek out fatty food, hence why people love those gross chips from Maccas)

  • 1/4 red cabbage, thinly sliced
  • 2 Tbsp olive oil to drizzle
  • sea salt and black pepper
  • 1 Tbsp oregano

Tahini sauce

  • 2 scoops of tahini
  • boiling water, as needed
  • 1 lemon, juiced
  1. Preheat the oven to 170c and line a baking tray
  2. Lay out the cabbage and drizzle with olive oil, salt and pepper and oregano and bake for 30 minutes until golden and crispy
  3. To make the tahini sauce, blend everything together in a blender, adding boiling water until it reaches the desired consistency. Alternatively, you can shake it vigorously in a sealed jar.
  4. Serve!

Hungry for more?

  • Greek Longevity Soufliko
  • Loaded Vegan Sweet Potato Chips
  • ‘Cheesy’ Roasted Brussels with a Green Tahini Sauce