What 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.
How to make cabbage chips
First, preheat oven to 200 ºF/93 ºC. Then cut the cabbage in half and cut out the core. Separate the cabbage leaves. Cut large leaves in half or into fourths. 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. Also, 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.
Similar in flavor to kale chips, but a little better looking, cabbage chips can be made from red or green cabbage. 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.
Ingredients
Scale
1 head of cabbage, red or green (savoy works well)
Olive oil
Sea salt
Instructions
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.
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.
Notes
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.
What 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 
