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, they're 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 ones photographed are a little over done, but that's how i like them, EXTRA crispy, and don't worry, they don't taste burnt until they go completely black. They only take 5-10 minutes and contain no oils, no gluten, no unnatural additives and and whole a bowl full will only cost you 20 calories. I kept my 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!
20kcal per serving.
♥ Savoy Cabbage
♥ Coarsely Ground Sea Salt
Yep, that's really all ya need.
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 and that would totally ruin your salty experience.
2. 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.
3. Bake at 160°C (320°F) for 5-15 minutes, checking every 5 minutes. Some chips may cook faster than others so these may need to be removed early to prevent burning.
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.