Crispy Red Cabbage & Rice Chips

Directions

1. 1

   Clean the cabbage from their external leaves and slice.

2. 2

   Take a pot with boiling water, add white wine vinegar, thyme and cabbage. Cook for 30 minutes.

3. 3

   Once done, remove the thyme, drain the cabbage in a small blender and blend well.

4. 4

   Overcook the rice with 250 ml of water and salt for 45 minutes.

5. 5

   Once done, add the cabbage puree.

6. 6

   Slightly blend the mix with a minipimer.

7. 7

   Mix and spread over a silpat.

8. 8

   Dry in the oven at 95°C for 2 hours.

9. 9

   Fry the chips in hot oil (temperature must be 180°C) for 30 second approximately, until puffed.