Go Back
Close-up of baked crispy cabbage chips served on a plate, showcasing their crunchy texture and golden brown edges.
Alyssa

Baked Crispy Cabbage Chips {vegan, keto, easy}

Baked crispy cabbage chips are a perfect salty nibble! They are vegan, keto, Paleo, gluten-free, and made with nothing more than cabbage leaves, salt, and a smidge of oil.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 2 people
Course: Appetizers, Snacks
Cuisine: American
Calories: 20
Ingredients Method Notes

Ingredients
  

  • 10 leaves full leaves from a small head of cabbage
  • 1 teaspoon oil (e.g., avocado oil, olive oil, safflower oil)
  • 1/8 teaspoon fine sea salt (more or less to taste)

Method
 

  1. Preheat oven to 300F (150C). Place a wire rack inside a large baking sheet OR line the baking sheet with parchment paper.
  2. Cut away the center core of each cabbage leaf. Cut or tear the cabbage leaves into medium to large size pieces.
  3. Place the cabbage pieces in a large bowl. Drizzle with the oil and sprinkle with the salt. Use your hands to toss and combine, rubbing the oil and salt over the cabbage.
  4. Arrange the cabbage pieces on the prepared rack or parchment-lined baking sheet (it is fine if the leaves overlap a bit).
  5. Bake in the preheated oven for 30 to 35 minutes or until dry in appearance and deep golden brown at the edges. Cool completely on the rack or baking sheet. Eat!

Notes

Adjust salt to taste and consider an oil-free version if desired.