Caraway Cabbage Chips with Dill Yogurt

Name: Caraway Cabbage Chips with Dill Yogurt
Yield: 4 servings
Ingredients: 1 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters; 1 Olive oil (for brushing); 1 Toasted caraway seeds (for sprinkling); 1 Kosher salt and freshly ground black pepper; 1 1 finely grated garlic clove; 1 1 cup plain yogurt; 1 2 tablespoons chopped fresh dill; 1 1 tablespoon fresh lemon juice

From the kitchen of Carly

Cabbage leaves turn impossibly crisp and nutty with caraway seeds after a long, slow bake. Pair them with a bright dill yogurt spiked with garlic and lemon for a vegetable chip that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 innermost green cabbage leaves, ribs removed, leaves cut into quarters
1Olive oil (for brushing)
1Toasted caraway seeds (for sprinkling)
1Kosher salt and freshly ground black pepper
11 finely grated garlic clove
11 cup plain yogurt
12 tablespoons chopped fresh dill
11 tablespoon fresh lemon juice

Instructions

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.