These savoy cabbage chips are easy to make and an absolutely delicious crispy veggie snack.
I recommend using the outer leaves of a savoy cabbage for this recipe - you can use the inner leaves in this savoy cabbage salad.
The flavor of savoy cabbage is fantastic - if you like kale chips, you're going to love the phenomenal flavor of these chips!
Why You'll Love Crispy Cabbage Chips
If you're trying to find healthy snacks to replace those potato chips, vegetable chips are a delicious, crispy snack option!
If you've had kale chips before, you'll be familiar with the green, grassy flavor of these chips. Savoy cabbage is fun to use for chips because it's a thicker, leafy green and makes for a substantial chip.
I topped these chips with a bunch of spices, which is similar to everything but the bagel seasoning blend.
These crispy chips are not only easy to make, but they're a great healthy snack. And a perfect way to enjoy more leafy greens without making another salad!
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Ingredients
Here's what you'll need to make these healthy chips.
- Outer leaves of a Savoy cabbage
- Olive oil (or avocado oil) - use regular olive oil for this; you don't need to use extra virgin
- Kosher salt (if using sea salt, half the amount)
- Garlic powder
- Black pepper
- Onion powder
- Sesame seeds (white, black, or both)
See the recipe card for quantities.
Instructions
Preheat the oven to 350 degrees F.
Separate the large leaves of the Savoy cabbage from the head at the center. (Save the center for a separate recipe)
Thoroughly wash the leaves and trim the woody ends. Dry each leaf with a paper towel.
Cut or tear the leaves into 2-inch pieces, discarding the woody center rib.
Place cabbage pieces in a large mixing bowl and toss with the olive oil, salt, garlic powder, black pepper, onion powder, and sesame seeds.
Spread the leaves across a parchment-lined baking sheet in a single layer (use two baking sheets if necessary). Ensure that each piece has a little space around it.
Bake the cabbage chips for 15 to 17 minutes in the preheated oven until they look crispy.
Turn off the oven and allow the cabbage chips to rest in the oven for 10 minutes before removing them.
More Great Cabbage Recipes
If you enjoy cooking with cabbage, try some of these delicious recipes.
- Green Goddess Cabbage Salad - this fantastic chopped salad combines green cabbage with many flavorful veggies and a zesty, easy homemade dressing.
- Roasted Red Cabbage - a delicious, simple side dish of red cabbage and Italian seasoning that's as beautiful as it is tasty!
- Savoy Cabbage Salad - use this recipe for the savoy cabbage's center part. It works with napa cabbage as well!
Storage
You can save for up to 3 days in an airtight container at room temperature.
Reheat in the oven at 250 degrees F to re-crisp them if necessary.
Tips for Making this Recipe
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Cooking Tips - Be sure to leave the cabbage chips in the oven for the additional 10 minutes (after you turn off the oven). This allows them to get even crispier without burning.
Place oven racks in the lower thirds of oven for the crispiest veggie chips.
Recommended Tools - I highly recommend lining your sheet pan or baking sheet with parchment paper or aluminum foil to keep the veggie chips from sticking.
Types of cabbage - I recommend using cabbage leaves from a savory cabbage. They have a nice crinkle texture and are a bit milder than regular or red cabbage. You want to only use the outer leaves in this recipe, but you can make this savory cabbage salad with the inner parts.
How to eat cabbage chips - these savory cabbage chips are delicious on their own and great for snacking. If you like a little dip with your chips, you can gently to dip them into a yogurt dip or hummus for extra deliciousness.
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Savoy Cabbage Chips
These crunchy, crispy veggie chips made from Savoy cabbage are a delicious, healthy snack.
Ingredients
- Outer leaves of 1 Savoy cabbage
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon sesame seeds (white, black, or both)
Instructions
- Preheat the oven to 350 degrees F.
- Separate the large, dark green outer leaves of the Savoy cabbage from the head at the center. (Save the center for a separate recipe)
- Thoroughly wash the leaves and trim the woody ends. Dry each leaf with a paper towel.
- Cut or tear the leaves into 2-inch pieces, discarding the woody center rib.
- Place the Savoy cabbage pieces in a large mixing bowl and toss with the olive oil, salt, garlic powder, black pepper, onion powder, and sesame seeds.
- Spread the leaves across a parchment-lined baking sheet in a single layer (use two baking sheets if necessary). Ensure that each piece has a little space around it.
- Bake the cabbage chips for 15 to 17 minutes in the preheated oven until they look crispy. Turn off the oven and allow the cabbage chips to rest in the oven for 10 minutes before removing them.
- Serve immediately or save for up to 3 days in an airtight container. Reheat in the oven at 250 degrees F to re-crisp them if necessary.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 48Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 111mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g