Cabbage Chips

1 hour 35 minutes (5 minutes active)Makes 3 to 4 servings
Second only to the moment in which we learned kale could be baked and chip-ified, the discovery that cabbage could emerge from an oven in a delicious chip form was a real revelation. We love making a batch of these at the beginning of the week and keeping them around for a virtuous choice when we're feeling snacky.


1 head green cabbage

Olive oil

Flaky salt

Red chile flakes

Step 1

Preheat oven to 225°F. Line two baking sheets with wire racks (or parchment is fine if you don’t have a rack). Cut the cabbage into quarters and discard the outermost leaves. Carefully remove the innermost leaves and spread them on the baking sheets in a single layer. Drizzle the leaves lightly with olive oil and use your fingers to spread the oil all over the front and back of each leaf.

Step 2

Place in the oven for about 90 minutes, until the cabbage is crispy and golden brown. To finish, season with salt and chile flakes and eat immediately or store in your fridge in an airtight container!