All recipes written by Gordon Ramsay
First clean the cabbage, then dry the leaves with a cloth and remove the central rib.
Prepare the sauce in a bowl by mixing salt, pepper, oil and seeds.
Arrange the leaves on the baking sheet covered with parchment paper without overlapping them, then sprinkle them with the sauce.
Then cook for 5-10 minutes, or until they are crispy, at 180 ° C in a preheated ventilated oven.
The black cabbage chips are ready, serve immediately, whole or chopped.
They are crunchy like real potato chips and are also the same color, but sweeter and tastier.
They are banana chips that are prepared in many ways and are ideal for eating as a snack or to enrich ice cream and yogurt.
Preparing them is really very simple and you can choose between different types of cooking.
Only two tips to follow: not too ripe bananas and very thin slices.
To prepare the baked banana chips, cut the fruit into slices after removing the peel and place them on a baking sheet covered with lightly oiled parchment paper.
Cook at 180 ° for about an hour.
You can, once the cooking is finished, sprinkle the chips with sugar or salt and flavor them according to your taste and the use you need to make with various spices like paprika and cinnamon.
To prevent them from turning black, you can also brush them with lemon juice before cooking.
This is one tastier and quicker to prepare.
Bananas are seasoned with melted butter and baked in the oven for 10-15 minutes at 230 °.
For an even cooking on both sides it is important to turn them after 6-7 minutes so that they are well toasted and golden.
Once extracted from the oven and still hot they can be sprinkled with sugar or salt and even in this case you can add spices.
This is the variant that children like most because the banana slices become very crunchy.
The important thing is to choose fruits that are not too ripe and with the peel still a little green.
Before dipping the banana slices in boiling seed oil, pass them in water and ice for a few minutes and then dry them with absorbent paper.
This way you will get perfect cooking.
If you have this appliance available, you can use it to prepare excellent fat-free, healthy and light chips, but it will take longer.
The dryer eliminates the liquids inside any fruit and vegetable so if you love this kind of cooking think about this small investment in the kitchen.
Are you curious to find out how to make vegetables crunchy too? Read Chips: not just potatoes.
You can prepare crunchy chips with many other types of fruit.
Scroll through the gallery and you will find interesting ideas.
by Pam on April 15, 2013
We had friends over for dinner and they requested Mexican food. I made this spicy salsa to serve with chips and the chicken tacos that I was making for dinner (recipe to follow). I started out using 1 jalapeno but it didn’t have a strong enough spice (they turned out to be mild peppers) so I added another jalapeno. I loved the richness the roasted tomatoes gave to this salsa and I thought the tang from the lime was great. It was really flavorful and a big hit with us all, even the kids!
Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle. Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.
Print[1]
Save[2]
Spicy Fire Roasted Salsa
Yield: About 4 cups
Prep Time: 10 min.
Ingredients:
2 (15oz) cans of diced fire roasted tomatoes
1/2 cup of cilantro, chopped
4 green onions, chopped
1-2 cloves of garlic, chopped
Juice from 1/2 lime
1-2 jalapenos, chopped
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste
Directions:
Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle.
Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.
Recipe and photos by For the Love of Cooking.net
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page