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Savoy Cabbage Chips

Prep time
3 1⁄2 hours
Appetizers | Hors d'oeuvres
Special Diets
Vegan | Vegetarian | Low or No Sugar | Low Calorie | High Fiber | Healthy
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.


1 cabbage (savoy, cored, leaves separated, small leaves reserved for another use)


Arrange oven racks in upper and lower thirds of oven, then preheat to 200˚F. Prepare an ice bath by filling a large bowl at least halfway with ice cubes, then filling with cold water. Set aside.

Bring a large pot of salted water to boil. Working in batches, blanch the cabbage leaves just until transluscent and bright green, about 2 minutes per batch. Use a large slotted spoon to transfer the leaves to the ice bath. Gently swish the cabbage leaves in the ice water to ensure that they are cool. Drain well, and dry thoroughly.

Set a wire rack inside each of two large rimmed baking sheets. Arrange the cabbage leaves on the wire racks in a single layer. Bake about 3 hours, until completely dry and crisp. Season to taste with salt.