Cabbage Chips Recipes

Steps:

• Preheat oven to 300 degrees. Tear leaves from head of cabbage into large pieces; toss with olive oil. Season with salt. Arrange in a single layer on 2 wire racks set on rimmed baking sheets. Bake until leaves darken slightly and get crisp, removing them as they brown, 25 to 35 minutes. Let cool completely before serving, or store in an airtight container up to 3 days.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

Steps:

• Cut away any large white ribs from 8 red cabbage leaves. Tear the leaves into 1 1/2-inch pieces. Working in batches, arrange the cabbage pieces in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the cabbage with cooking spray, then sprinkle with salt and mustard powder. Microwave until slightly browned, about 5 minutes. Transfer the chips to a rack to cool. If they're still soft, return to the plate and microwave 30 more seconds.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.