Sunday, June 19, 2011

Cabbage Chips and Guacamole

After converting to Paleo one of the foods which kept me sane was avocado (right after bacon...). It just has this smooth, fatty taste which leaves me totally satisfied. Although it tastes great pure, it tastes even better mixed with some herbs and tomatoes as guacamole. I think one can eat Guacamole with basically everything. Still, the first thing that comes to mind are corn chips. But we don't eat corn chips anymore. So what can we substitute it with?  You can basically use any kind of vegetable, thinly sliced and baked in the oven. I decided to give chinese cabbage a try, mainly because I got it cheap in the supermarket.

Chinese cabbage chips with Guacamole

Chinese cabbage chips:


  • 1 chines cabbage
  • olive oil
  • sea selt
  • freshly ground pepper
Preheat your oven to 390 degrees F (200 C).Remove the thick stem from the cabbage leaves and split the rest into small chips size pieces. Wash them in water and dry them with a salad spinner. Put cabbage pieces on baking paper and drizzle with olive oil, sea salt and fresh pepper. Be careful with the salt. Bake them in the oven for 15-20 minutes.


  • 3 avocados
  • 1 tsp cumin
  • 1 tsp chili
  • 1 tsp salt
  • 1 lime, juiced
  • 1 tomato, diced
  • 3 cloves of garlic, minced
  • 1 tbsp fresh coriander, minced
  • 1/2 small red bell pepper
  • 1/2 onion, diced
Cut the avocados in half, remove the stone, peel them and put them in a bowl. Add the dried herbs, the garlic and the lime juice and mash everything with a fork until it has the desired texture. Add the tomato, the onion, the bell pepper and the coriander and mix well. Let it stand for an hour at room temperature to evolve its full flavor.

The cabbage chips are a bit thinner and more fragile than corn chips. Take a tsp of avocado, put some chips on top of it and enjoy!

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