About the Recipe
Say farewell to store-bought chips! These Cabbage Chips deliver the same satisfying crunch as kale chips but with the gentle, sweet taste of roasted cabbage. Baked until they are golden and crispy, they serve as a perfect base for a fresh, homemade dipping sauce.
The accompanying Dill Yogurt Dip is quick to make and provides a burst of Mediterranean-inspired flavor. The tangy Greek yogurt, zesty lemon, and herbaceous dill blend seamlessly to complement the savory, slightly charred taste of the crispy cabbage chips. This snack is simple to make, highly addictive, and a fantastic way to incorporate more greens into your diet!
Ingredients
8 large, innermost leaves of green cabbage (or Savoy/Red cabbage)
2 tablespoons olive oil
21 teaspoon kosher salt
41 teaspoon black pepper
41 teaspoon garlic powder
41 teaspoon paprika (optional)
Preparation
Prep the Cabbage: Remove the large, tough white ribs from the center of the cabbage leaves. Tear or cut the leaves into chip-sized pieces (about 121 to 2 inches).
Dry the Cabbage (Crucial Step): Wash the pieces, then dry them very thoroughly. Use a salad spinner if you have one, or lay them flat on a towel and gently pat them completely dry. Any moisture will prevent crisping.
Season: Place the dried cabbage pieces in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and paprika (if using). Toss with your hands to lightly coat every piece.
Bake: Preheat your oven to 375°F (190°C). Line one or two large baking sheets with parchment paper. Spread the cabbage chips in a single layer without overlapping (use two sheets if necessary). Overcrowding will steam the chips instead of crisping them.
Crisp: Bake for 15 to 20 minutes, or until the edges are golden brown and crispy. Check and flip the chips halfway through (around the 8-10 minute mark) for even crisping. The exact time depends on your oven and the thickness of the leaves.
Cool: Remove from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp as they cool.
II. Creamy Dill Yogurt Dip
Prep time: 5 minutes Chill time: 30 minutes (optional, but recommended)
Ingredients
1 cup plain Greek yogurt (full-fat or low-fat)
2 tablespoons fresh dill, finely chopped
1 clove garlic, minced or finely grated
1 tablespoon fresh lemon juice
21 teaspoon olive oil (extra virgin)
41 teaspoon kosher salt, or to taste
A pinch of black pepper
Instructions
Combine Ingredients: In a small bowl, combine the Greek yogurt, chopped fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper.
Mix: Stir all ingredients together until completely smooth and well-combined.
Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes to allow the flavors of the garlic and dill to blend and intensify.
Serve: Give the dip a quick stir before serving it alongside your warm, crispy cabbage chips.
Variations
Delicious Variations
Seasoning Flavors
Classic Savory: Olive oil, sea salt, black pepper, garlic powder, and onion powder.
Cacio e Pepe: Olive oil, a generous amount of freshly cracked black pepper, and grated Parmesan or Pecorino Romano cheese (add the cheese during the last 5 minutes of baking, or sprinkle on after they cool).
Spicy Kick: A sprinkle of smoked paprika and a pinch of cayenne pepper or red pepper flakes.
"Everything" Seasoning: Use a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt.
Cheesy/Vegan: Olive oil and a generous dusting of nutritional yeast for a cheesy flavor without dairy.
Asian-Inspired: A tiny drizzle of toasted sesame oil, a dash of soy sauce or tamari (use sparingly to avoid sogginess), and a sprinkle of ginger powder.
Preparation Methods
Air Fryer Chips: For a quicker option, place the seasoned cabbage chips in a single layer in the air fryer basket. Cook at about 300∘F–325∘F (150∘C–160∘C), tossing halfway, until crisp (usually 5–10 minutes).
Dehydrator: If you own a dehydrator, this provides the most consistent low-and-slow drying for maximum crispness, though it takes several hours.
With a Dip: Serve the chips with a savory yogurt dip, hummus, or a simple herbed dipping sauce.
Tips For Success
Essential Cabbage Chip Tips
Select the Right Cabbage:
Savoy Cabbage is often considered the best choice. Its leaves are crinkly, tender, and less dense than regular green cabbage, allowing them to crisp up beautifully.
Red or Green Cabbage also work, but may require a slightly longer, lower baking time.Dry, Dry, Dry (The Most Important Step!): Any residual water will steam the cabbage instead of letting it crisp.
Thoroughly wash the leaves, then use a salad spinner or a clean kitchen towel to pat them completely dry.Prep the Leaves:
Remove the Stalk/Ribs: The thick white ribs/stems will not crisp up like the leaf, so they should be cut out and discarded (or saved for stock).
Tear into Pieces: Tear or cut the leaves into chip-sized pieces (about 2 inches).Oil Coating:
Use just enough oil to lightly coat the leaves—about 1–2 tablespoons per medium head of cabbage. Too much oil will result in greasy, heavy chips instead of light, crispy ones.
Massage it in: Use your hands to gently massage the oil and seasonings into the cabbage pieces to ensure every surface is coated.Single Layer is Key:
Spread the cabbage chips in a single, non-overlapping layer on a parchment-lined baking sheet. If they are touching, they will steam. You will likely need to use two baking sheets.Bake Low and Slow:
Lower Heat is Better: Unlike roasting vegetables, you often want a lower temperature (250∘F to 350∘F or 120∘C to 175∘C) to slowly dehydrate the leaves without burning them. High heat can quickly result in burnt, bitter edges.
Monitor Closely: Cabbage chips can go from crispy to burnt very quickly. Check them every 5–10 minutes, and rotate the pans.
Rest in the Oven: Once the chips look dry and crispy, turn the oven off and let them sit in the cooling oven for 5–10 minutes. This helps ensure maximum crispness.