Crispy Cabbage Chip Recipe

What are cabbage chips?

I’m not kidding when I say this Crispy Cabbage Chip Recipe is the perfect substitute for potato chips and crisps. Its hard to believe that cabbage leaves can be dehydrated into chips and still hit that craving but they really do. This is a great recipe if you are trying to lose weight as they are so low calorie! They have the perfect amount of crunch. Cabbage chips so easy to customise flavours and you could even play around with what greens you use. I’ve tried kale, spring greens and Cabbage but Savoy Cabbage is my favourite by far.

The cabbage chips can be ready in as little as 10 minutes and whole a bowl full will only cost you 20 calories. I kept my crispy cabbage chip recipe simple and flavoured with salt. However, you can literally add any herb or spice you enjoy, be sure to let me know what combinations you come up with in the comments below!

Do you have a diet restriction?

This crispy cabbage chip recipe is suitable for so many diets with restrictions such as:

• Vegan
• Vegetarian
• Gluten Free
• Dairy Free
• Nut Free
• Low GI
• Low FODMAP
• Low Fat
• Paleo Friendly
• Syn Free

All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!

Step 1: Take the stalks away

Firstly, cut or break leaves off of your Cabbage and use a knife or carefully rip the leaf off the stalk. You really don’t want to try and make your chips/crisps with the stalk still attached, they’re much thicker than the leaves and they will not crisp up. To put it bluntly, if you miss this step, it will feel like your munching on a limp slug. That would totally ruin your salty experience.

Step 2: Cut into chips

After removing the stalk, your leaves are probably in halves or quarters. If not, cut or rip them to a more appropriate chip/crisp size and place on a baking tray. Sprinkle with salt or whatever flavourings your using.

Step 4: Bake!

Bake at 70°C (160°F) for 10-30 minutes, checking them every 5 minutes. Some chips may cook faster than others so these may need to be removed early to prevent burning as they can burn really suddenly. If you have a dehydrator or multicooker with a dehydrate setting you can use this too.

And there you have it, a delicious, low calorie, clean, oil free alternative to potato chips that I promise will satisfy your savoury cravings. Don’t forget to let me know in the comments what your favourite flavourings are.

Check out my latest recipes:

• Chicken And Mushroom Soup Recipe
• Vegan Lentil Bolognese Recipe
• Warm Aubergine Salad Recipe
• Chai Spice Recipe
• Chai Banana Bread Recipe

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Crispy Cabbage Chips

Im not kidding when I say these are the perfect substitute for potato chips and crisps. They have the perfect amount of crunch, theyre so easy to customise flavours and you could even play around with what greens you use.

5 from 1 vote

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Prep Time 1 minute min

Cook Time 10 minutes mins

Course Appetizer

Cuisine Chinese

Servings 1

Calories 20 kcal

Ingredients

  

• 2-3 leaves savoy cabbage
• 1/2 tsp salt

Instructions

 

• Cut or break leaves off of your Cabbage and use a knife or carefully rip the leaf off the stalk
  2-3 leaves savoy cabbage
• After removing stalk matter, your leaves are probably in halves or quarters, if not, cut or rip them to a more appropriate chip/crisp size and place on a baking tray. Sprinkle with salt or whatever flavourings your using.
  1/2 tsp salt
• Bake at 70°C (160°F) for 10-30 minutes, checking every 5 minutes. Some chips may cook faster than others so these may need to be removed early to prevent burning.

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