Savoy Cabbage Chips
Crispy, light and healthy chips made from savoy cabbage leaves, baked until perfectly crunchy. A unique vegetable chip alternative that makes for a delicious healthy snack.
Ingredients
- •1 head savoy cabbage, cored, leaves separated, small leaves reserved for another use
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Place oven racks in upper and lower thirds of oven; preheat to 200°F. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
15 min
- 2.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.
180 min
