Savoy Cabbage Chips
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This simple vegan snack transforms the humble Savoy cabbage into light, brittle crisps that offer a satisfying crunch without the calories of traditional potato crisps. By blanching the leaves before slowly drying them in a cool oven, you preserve their vibrant green colour and delicate, earthy flavour. These elegant crisps make a wonderful savoury nibble for guests or a nutritious alternative to shop-bought snacks when you fancy something salty.
Perfect as a healthy appetiser or a gluten-free garnish, these cabbage crisps are best enjoyed on the day they are made to maintain their crispness. The process of using wire racks ensures even air circulation, resulting in a consistent texture throughout. Serve them in a large bowl at your next gathering for a unique and conversation-starting vegetable dish that even the most reluctant dark-leafy-green eaters will enjoy.
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Ingredients for Savoy Cabbage Chips
1 savoy cabbage, cored, leaves separated, small leaves reserved for another use
Kosher salt
How to make Savoy Cabbage Chips
Place oven racks in upper and lower thirds of oven; preheat to 93°C. 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. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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