Crispy Baked Cabbage Chips

Crispy baked cabbage chips turn a handful of cabbage leaves into a savory, golden-edged snack. A teaspoon of oil and a little salt are all you need; I have an oil-free option, too. They are vegan, gluten-free, grain-free, Paleo, and keto.

Introduction

I can pass on a bag of potato chips or flavored chips, but give me vegetable chips and I am all in. Beet, parsnip, sweet potato—I am crazy in love with the flavor and the salty crunch. My husband and son are less enthusiastic, which means that when I buy a bag, I get it all to myself.

Most of the time, though, I bake my own veggie chips. Cabbage is one of the most economical vegetables to turn into chips, and it needs very little help. Cut the leaves into generous pieces, remove the thick center ribs, and bake them gently until they look dry and the edges turn deep golden brown. Let them cool completely before judging the crunch.

A wire rack set inside a baking sheet is my go-to setup because air can circulate around the leaves. Parchment on the baking sheet works, too. Either way, you get a light, crisp nibble with very little hands-on work.

Why You’ll Love This Recipe

• A real crunch from cabbage.The leaves bake into delicate chips with toasty, golden edges.
• Straightforward and frugal.A small head of cabbage yields several batches, and each batch needs only three basic ingredients.
• Fits several dietary needs.The recipe is vegan (egg-free and dairy-free), gluten-free, grain-free, Paleo, low carb and keto; the tested water-mist option also makes it oil-free.
• Season it your way.A pinch of spice, dried herbs, or nutritional yeast changes the flavor without changing the basic method.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Green cabbage:Use intact leaves from a small head of regular green cabbage. Remove any dirty or ragged outer leaves. Cut away the thick center rib, which does not crisp like the thinner parts of the leaf. Pieces from a larger head work as well; use fewer leaves to make a similar batch.
• Oil:A small amount helps coat the leaves and hold the salt. Avocado, safflower, or olive oil all work. See the oil-free method if you prefer to leave it out.
• Fine sea salt:A little goes a long way on these thin leaves. Another fine salt works, too.

How to Make Cabbage Chips

Note that the complete instructions are also in the recipe card below.

1. Heat the oven.Preheat to 300°F (150°C). Set a wire rack inside a large baking sheet, or line the sheet with parchment paper.
2. Cut the cabbage.Remove the thick center rib from each leaf, then cut or tear the leaves into medium to large pieces (they shrink in the oven).
3. Season the leaves.Put the cabbage in a large bowl. Add the oil and salt; toss with your hands, rubbing them over the leaves.
4. Arrange the pieces.Spread the cabbage on the prepared rack or sheet in a single layer. A little overlap is fine. Use a second prepared sheet if needed.
5. Bake and cool.Bake for 30 to 35 minutes in the preheated oven, until the leaves look dry and their edges are deep golden brown. Cool completely on the rack or baking sheet before eating.

Taste and Texture

The centers turn light and papery-crisp, while the deep golden edges have a more toasted flavor. Salt brings out the cabbage’s natural savoriness without burying it. The chips are delicate rather than thick or sturdy, so they are especially good eaten by the handful soon after cooling.

Storage

• Room temperature:Cool the crispy chips completely, then store in an airtight container for up to 2 days. They are reliable on the day you make them or the following day.

Serving Suggestions

Serve the crispy cabbage chips as a salty snack as soon as they have cooled, or scatter them over a bowl of soup or a grain bowl just before eating for a delicate crunch.

Flavor Variations

Add a small amount of smoked paprika, or replace the regular salt with the same amount of smoked salt.

Try adding a small pinch of cumin, curry powder, black pepper, or chili powder along with the salt.

Use a little bit dried basil, oregano, thyme, Italian herb blend, or herbes de Provence when tossing the leaves with oil and salt.

Add a light sprinkle of garlic powder, onion powder, nutritional yeast, or all three! If using garlic salt or another seasoned salt, replace the regular salt rather than adding both.

Tips for Success

• Cut away the thick center rib from each leaf; the thinner leafy portions crisp more readily.
• Keep the pieces medium to large because they shrink during baking.
• Use a rack inside a baking sheet for air circulation, or use a parchment-lined sheet. A little overlap is fine; use a second sheet if needed.
• Bake until the leaves look dry and the edges are deep golden brown, then cool them completely before eating.

Ingredient Substitutions

Red cabbage can be used in place of green cabbage. Remove the thick ribs and follow the same visual cues for doneness. I have not tested the recipe with other types of cabbage, such as savoy cabbage.

Leave out the oil. Rinse and drain the leaves, shaking or blotting off most, but not all, of the water; or mist them very lightly with water. Toss with the salt and proceed with the recipe. The slight moisture helps the salt stick to these nourishing chips.

Use avocado, olive, or safflower oil. Any fine salt can stand in for fine sea salt; adjust the amount to taste.

Frequently Asked Questions

Yes. Line a large baking sheet with parchment paper and bake the cabbage on the parchment. Let the chips cool completely on the sheet.

The thick parts of the leaves do not crisp the way the thin leafy parts do. Cut them away before tearing the cabbage into chip-sized pieces.

Yes. Lightly dampen the leaves so the salt adheres, then bake and cool them as directed. The full oil-free method is in the recipe-card notes.

Yes. I have confirmed that red cabbage works in place of green cabbage.

They are reliable within a day or two. Cool them completely and keep them in an airtight container at room temperature for up to 2 days.