Baked crispy cabbage chips are a perfect salty nibble! They are vegan, keto, Paleo, gluten-free, and made with nothing more than cabbage leaves, salt, and a smidge of oil (although I have an oil-free version, too). 

New Year, New Chips

Is this a good time for a few confessions? It's a New Year, so here I go:

I don't like most chips. At least, not the Nacho cheese, BBQ, or cool ranch-coated kind. I dig plain pretzels, but I would be more than fine if I never encountered another tortilla chip (a disclosure which is tantamount to heresy here in Texas). 

I do, however, have a major exception: vegetable chips. A bag of mixed vegetable chips (beet chips, parsnip chips, sweet potato chips) is my idea of salty bliss. And, lucky for me, my husband and son will not touch them, so if I buy a bag, it's mine alone.

But most of the time, I don't buy vegetable chips. I make them. Specifically, I bake them, so that they are as healthy as they are tasty. 

If you never got around to making kale chips a few years ago, or any other variety of vegetable chips for that matter, do not worry. I have the recipe that you have been waiting for: Baked Crispy Cabbage Chips.

Reasons to Make This Recipe

Do you like traditional chips, vegetable chips, or both? Done, you have your reason to make these chips. If you need more convincing, consider that these cabbage chips are:

• Super-easy to make
• Super-frugal
• Vegan 
• Paleo
• Keto
• Gluten-free
• Grain-free
• Low-calorie

The Recipe Ingredients 

You don't much to make these chips. Except cabbage :).

Here are the specifics of you will need:

1. Cabbage. You will need about 10 to 12 leaves from a small head of cabbage. If your cabbage medium or large in size, aim for 8 to 9 leaves. I used common, pale-green cabbage.
2. Vegetable Oil. Only 1 teaspoon of oil is necessary to make the chips. Use any oil you prefer, such as avocado oil, safflower oil, or olive oil. Note that I have an oil-free option, too.
3. Salt. I use fine sea salt, but any fine salt will do. I love salt, but nonetheless find that about 1/8 teaspoon is plenty for this quantity of cabbage. 

Depending on your chip preferences, consider adding different flavors to the chips. You will only need a small amount to add a flavor jolt. Some ideas to consider include the following:

• Spices: Smoked paprika, cumin, curry powder, and chili powder are a few of the many options.
• Dried herbs: Single herb options (e.g., basil, oregano, thyme) or herb blends (e.g., Italian herb blends, herbes de Provence).
• Seasoned salts: Replace the regular salt with an equal amount of your favorite seasoned salt, such as garlic salt, smoked salt, or BBQ salt.
• Garlic powder or onion powder.
• Nutritional yeast. Adds cheese-y, umami flavor in a few shakes.

Step By Step Instructions

It takes a minimum of time and effort to whip up a batch of these chips!

Step One

Preheat the oven to 300F (150C). Place a wire rack inside a large baking sheet. This is my preferred method for crisping the chips because it allows the air and heat to circulate all around the chips. Alternatively, simply line the baking sheet with parchment paper. The chips will still be plenty crispy.

Step Two

Remove 10 to 12 leaves from the head of cabbage. Next, cut away the center core of each cabbage leaf (really thick portions of the leaves will not crisp). I like to use kitchen shears, but a knife is fine, too.

Cut or tear the cabbage leaves into medium to large size pieces. The cabbage leaves will shrink as they bake, so it is best to avoid small pieces.

Step Three

Place the cabbage pieces in a large bowl. Drizzle with the oil and sprinkle with the salt. Use your hands to toss and combine, rubbing the oil and salt over the cabbage.

Step Four

Arrange the cabbage pieces on the prepared rack or parchment-lined baking sheet. It is fine if the leaves overlap. If needed, place the leaves on a second (lined, or with a rack) baking sheet.

Step Five

Bake the cabbage in the preheated oven for about 30 to 35 minutes, or until the leaves appear dry and are deep golden brown at the edges.

Cool the chips completely on the rack (or parchment -lined baking sheet). Chippity-do-da!

Can The Chips Be Made without Oil?

Yes. The chips will still be crispy and delicious. Keep in mind, though, that salt will not stick to the cabbage leaves in the absence of oil.

I have come up with a solution for making the salt stick. Rinse and drain the cabbage leaves, shaking off, or blotting (with a towel) most, but not all, of the water. Alternatively, very lightly mist  the leaves using a spray bottle filled with water. Place the leaves in a mixing bowl, as directed, sprinkle with salt, and toss to coat.

How to Store the Chips

The cabbage chips are best eaten within a day or two of making them (this is never a problem for me). However, if you like, you can store the cooled chips in an airtight container (at room temperature) for up to 2 days.

Happy baking!

Related Posts:

1. Caboodles - Steamed Cabbage Noodles (vegan, keto, 1-ingredient)
2. High Protein Kale Chips {vegan}
3. Oil-Free Crispy Roasted Chickpeas {Easy, High-Protein}
4. Chopped Radicchio Salad {Vegan, Keto Option}
5. Red Lentil Tortilla Chips {Grain-Free, Vegan}

 

[tasty-recipe id="22089"]