Cabbage Chips

Maria Emmerich

These can be made a week ahead of time and stored in the fridge. This recipe was inspired by BonAppetit

Prep Time 5

Cook Time 3

Total Time 7

Course Appetizer, Dairy Free, Egg Free, Snack, Vegetarian

Cuisine American

Servings

Calories 21

Get Recipe Ingredients

Core and separate the cabbage leaves.
Place oven racks in upper and lower thirds of oven; preheat to 200°. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt.