Cabbage Chips

007Okay these are my new addiction, I LOVE them! Cherries, as I’ve mentioned are my favorite food, but there season is so short and their cost are not always friendly. Cabbage, however, is my second favorite food and it is friendly. I could eat cabbage everyday. I’ve made all kinds of veggie chips: radishes, beet, zucchini, kale of course, but never cabbage. I made these last week and wanted to smack myself, why I have I never thought to make cabbage chips before! Of course I like color variation so I got green and purple cabbage (plus different nutrients for different colors). They were crisp, spicy and I was utterly sad when they were gone. You can bet I’m going to be stalking up on these.

Cabbage Chips

  • Cabbage, purple and green
  • 2 tbsp melted coconut oil (or grassfed ghee)
  • sea salt
  • cayenne pepper

To Make: Peel off leaves from the cabbage. Slice into rectangles or triangles. Make sure to cut around the veins in the cabbage. Toss in oil and seasoning. Spread evenly in a dehydrator. I left mine overnight and took them out the next afternoon. If you don’t have a dehydrator, I would suggest putting your oven on its lowest setting. They were absolutely perfect from the dehydrator!


8 thoughts on “Cabbage Chips

  1. […] 4. Cabbage Chips Perhaps you’ve heard of making kale chips, but did you know that you can also make cabbage chips just as easily? They’ll provide you with a suitable snack that’s great for standing in for unauthorized items like potato chips. The bonus is that all you really need is some cabbage, sea salt, spice, and a bit of oil to bake them up. Of course the oil they’re using here is Paleo friendly, making this a snack that you shouldn’t feel the least bit bad about having. You can even have a showdown and see which you like better, kale chips or cabbage chips. Fitting that they both come from the same family of vegetables. […]

  2. Cabbage is a great price at the co-op this week, so I’m looking for ideas to use it. This is magnificent! What a great way to use cabbage! Thanks for sharing the recipe.

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