Cabbage Chips

You’ve heard of kale chips, right? Did you know that kale and cabbage are actually different cultivars of the same species? They are both considered to be Brassica oleracea, along with broccoli, Brussels sprouts, cauliflower, collard greens and kohlrabi. Therefore many of kale’s health benefits can also apply to all of these other vegetables.

If you can make kale chips, why not cabbage chips, too? I couldn’t think of any good reason so I gave it a try. The chips were great! I daresay, I liked them better than kale chips because the cabbage leaves are thicker and they held together better than kale.

I was inspired by Bon Appetite’s recipe but I didn’t have caraway seeds on hand, so I made mine with chili powder instead.

Cabbage Chips


  • 1 small Cabbage or the outer leaves of a large cabbage
  • Salt to taste; you don't need much
  • 1/3 tsp Chili powder or your own favourite ground spice mix
  • 0.5 to 1 Tbsp Olive oil depending on your baking surface and your taste


  1. Preheat oven to 200 F.
  2. Peel individual cabbage leaves. (If you wish, set aside the extremely wrinkly and tender inner core of the cabbage for a salad or another recipe.)
  3. Wash and drain the leaves.

  4. Cut out the thick stem/rib from each leaf. As needed cut or tear cabbage pieces to achieve a good size for chips (approx. 2 to 3 inch).

  5. Once you have your cabbage pieces ready, dry them in your salad spinner or on a towel. Make sure to dry them well or they won't crisp up properly. (At this point, I had about 300 g of cabbage.)
  6. Measure your oil and drizzle some of it on to the baking sheet, drizzle the rest on to the cabbage in bowl.
  7. Sprinkle the salt and chili powder over the cabbage as well. Toss well with salad tongs. Set aside for a few minutes.
  8. Use a spatula to spread the oil out over the baking sheets.
  9. Toss the cabbage again and make sure that the oil and spices are distributed evenly.
  10. Spread the cabbage out over the baking sheets in a single layer. (300 g of cabbage was pretty much right for my two baking sheets and my oven capacity.)
  11. Place the trays in your prepared oven and bake until the edges are crispy. In my oven it took about 1 and half hours. I shut the oven off and let the chips cool inside the oven for about 10 minutes. When I took them out to cool and crisp up some more, I gently shifted them around on the tray so that they wouldn't stick.