Cabbage Chips

Cabbage ChipsWhat is there not to like about crispy, salty snack food that is also good for you? Especially when said snack food is so easy to make that it barely counts as cooking and the only ingredient is cabbage, plus a touch of extra virgin olive oil and sea salt.

Cabbage chips are yet another delicious option in the veggie chip category and a perfect way to satisfy a craving for something crunchy and salty.

Similar in flavor to kale chips, but a little better looking, cabbage chips can be made from red or green cabbage. And they really are simple to make: If you don’t have a dehydrator, just pop the cabbage leaves in the oven at a low heat for a few hours. Before eating, brush the crispy chips with olive oil and sprinkle with sea salt. If you’re feeling adventurous, open the spice drawer and flavor your cabbage chips with dried dill or cayenne.

Servings: About 3 dozen or so chips

Time in the Kitchen: 10 minutes, plus 2 to 3 hours to dry the chips



  • 1 head of cabbage, red or green (savoy works well)
  • Olive oil
  • Sea salt


Preheat oven to 200 ºF/93 ºC.

Cut the cabbage in half and cut out the core. Separate the cabbage leaves. Cut large leaves in half or into fourths.

Core Cabbage

Place cabbage leaves on wire racks set over baking sheets.

Bake until crisp. Smaller/thinner leaves will take about 2 hours, larger/thicker leaves can take up to 3 hours.

When the leaves are done baking, brush with olive oil and sprinkle with sea salt and dill.

Recipe note: Brushing the cabbage leaves with olive oil and salt before baking also results in very tasty chips, but the chips must be baked longer and cooled completely before eating or they won’t be crispy enough.

Cabbage Chips

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33 thoughts on “Cabbage Chips”

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  1. Colorful munchies, although probably not something I would make. I love vegies and eat tons of them, both raw and cooked, but I rarely even think about eating anything between meals since I eliminated sweets, grains, and most other starchy foods. No cravings means no desire to snack.

    1. Why limit them to snacks? With the right sort of meal, these things could work very well as a side.

      1. Probably not for me or my family, although I can see where they might encourage kids to eat more vegies.

  2. Look good but would seem a waste of a lot of energy to bake or dehydrate for a few hours just to have as a snack or a side. Definitely not something From would have done.

    1. That seems like a dangerously reenactment-leaning statement. Grok also wasn’t brought up on chips and other crunchy goodies. For someone new to eating well/primally, these “chips” seems like a good transition food to me.

    2. what if grok came along a cabbage that was laying in the sun for few days??? wouldnt that be same like over dried chips? 😉

  3. Damn spell check, above statement should read “not something Grok would have done”.

  4. Cabbage is underrated and dirt cheap. It’s nice to have chips as an alternative preparation method. I may try this with it finely shredded cabbage as a crunchy steak or salad topping. What is the best way to store them and how long do they keep?

  5. Too time consuming in my humble opinion. Try shredded cabbage and kale, mangold and/or swiss chard drizzled in olive oil (side dish) and be done in less then 5 minutes. Just keep an eye on the oven (180 Celsius) or it will burn. And surprisingly, there’s no need for additional salt.

    1. yeah? and writing pointless blog comments is not too time consuming for you??? 😉

  6. These sound great! I would definitely eat them as a side dish rather than a snack. As for whether Grok would have had something like this, who cares? Practically nothing we eat, from the grass-fed Angus to the side of broccoli resembles what Grok would have had available. I’m seeking nutrition and taste, not historic (or prehistoric) reenactment.

  7. Hey this looks great and I will try it. I see you have suggested plain oil olive oil, good choice. I always advise people not to use extra virgin olive oil at 200°C. That is slightly above the smoke point, which will remove the health benefits of the oil. There are a couple of reasons not to cook above smoke points, it’s definitely worth reading about. I would only pour EV olive oil on food before serving. Cooking with EV oil is a common mistake it’s refreshing to see someone giving good advice.

    1. genius, read the WHOLE article before posting your comment. read recipe note at the end

    1. Ghee is far less healthy and palm oil is linked to deforestation. Ground nut oil buy be a good alternative.

  8. Never though of a snack like that, it’s usually like a piece of fruit or something. Cabbage chips is definitely interesting! I’ve been trying to incorporate more vegetables into my diet and since I’m a hardcore snacker, this should do the trick. =)


  9. I’ve never heard of cabbage chips before, but what an awesome idea! I’ve had kale chips and I don’t like kale as much as I like cabbage. So I am sure these will be a win in my house. Thanks for sharing this idea!

  10. Baking ’em right now at 125F. EVOO and sea salt ready. I’ll report how the work out in about 3 hours.

      1. Pretty good! I tried it with regular and red cabbage, and sprinkled some sea salt, cayenne and garlic powder on ’em, with a spritz of EVOO.

        I first dried them in my oven @ 120F, but they took 4 hours. Then, I tried at 170F, and they took about an hour. As soon as they dry up, they turn crisp-crunchy.

        I’m thinking of putting them in a dehydrator, and making a whole batch of them. Yummers!

  11. The green one, which you call cabbage is in our country (CZ-europe) called kale. But the purple one is cabbage, and when is green it is cabbege too. But kale in our country looks more fluffy exactly like the one which is one the left side in the second picture. Kale in the world, how everybody of you in the US know it is really hard to get.

  12. I just made these and damn were they delicious ! kept them in oven at recommended heat and time and turned out crispy .. good stuff thanks

  13. I made these this morning and it’s a lot of work for so few chips. For one, they are hard to place on the wire rack of the oven carefully. I suggest NOT preheating the oven before placing them so you don’t burn yourself. It’s hard to place them way in the back otherwise if you want to make a lot.

    I also suggest you keep the pieces big as they shrink when baked and most fell onto the cookie sheet (glad I had that there to catch them!).

    I pre-brushed half of them with olive oil and doused some sea salt on them, leaving the others uncoated. I was curious to see the difference.

    After cooking them for a few hours as suggested, the pre-brushed ones looked and tasted better. However, they were all bitter when I ate them. Thank goodness for the olive oil and salt, but it wasn’t the best aftertaste from the chip.

    Not sure if I would make this again given all the trouble for so few chips. Any ideas why they are bitter? Is that just the nature of cabbage? I used fresh, organic red cabbage.

  14. Just made some red cabbage chips in the convection oven @ 200 degrees, a little EVO oil and some himalayan salt (powdered in the mortar and pestle)…
    Tasty and crispy, naturally a little sweet too.