Why You’ll Love Savoy Cabbage Chips Recipe
These Savoy Cabbage Chips turn a handful of simple ingredients into a satisfyingly crunchy snack. Baking the cabbage brings out its mild sweetness while creating crisp edges that pair perfectly with the savory seasonings.
They are also incredibly easy to prepare. Most of the work involves washing, drying, and tearing the cabbage leaves before tossing everything together and letting the oven do the rest.
Another reason to love this recipe is that it makes excellent use of the large outer leaves of Savoy cabbage. You can save the tender center of the cabbage for soups, stir-fries, salads, or another meal while transforming the darker leaves into a snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Outer leaves of 1 Savoy cabbage
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon sesame seeds, white, black, or a combination
Directions
- Preheat the oven to 350 degrees F.
- Separate the large, dark green outer leaves from the Savoy cabbage. Set the tender center of the cabbage aside for another recipe.
- Wash the cabbage leaves thoroughly to remove any dirt. Trim away the woody ends, then dry each leaf very well with paper towels or a clean kitchen towel. Removing excess moisture is important for achieving crispy chips.
- Cut or tear the cabbage leaves into approximately 2-inch pieces. Remove and discard the thick, woody center ribs.
- Transfer the cabbage pieces to a large mixing bowl. Add the olive oil, kosher salt, garlic powder, black pepper, onion powder, and sesame seeds.
- Toss everything together until the cabbage pieces are evenly and lightly coated with oil and seasonings.
- Arrange the seasoned cabbage on a parchment-lined baking sheet in a single layer. Leave a little room between the pieces so hot air can circulate around them. If the baking sheet becomes crowded, divide the cabbage between two sheets.
- Bake for 15 to 17 minutes, or until the cabbage pieces appear dry and crispy. Keep an eye on them toward the end of baking because thinner pieces can crisp more quickly.
- Turn off the oven and leave the cabbage chips inside for another 10 minutes. This resting period helps remove additional moisture and makes the chips crispier.
- Remove from the oven and serve immediately, or allow the chips to cool completely before storing.
Servings and timing
This recipe makes approximately 4 servings.
- Prep time: 6 minutes
- Cook time: 17 minutes
- Resting time: 10 minutes
- Total time: 33 minutes
- Servings: 4
Variations
Garlic Parmesan: Add a small amount of finely grated Parmesan for a salty, cheesy variation. For the crispiest results, use a light coating rather than adding too much cheese.
Spicy Cabbage Chips: Add a pinch of cayenne pepper, crushed red pepper flakes, or chili powder to the seasoning mixture.
Smoky Cabbage Chips: Add smoked paprika for a deeper, slightly smoky flavor that works especially well with the garlic and onion.
Everything-Seasoned Chips: Replace the sesame seeds and some of the other seasonings with everything bagel seasoning. Adjust the added salt since seasoning blends can already contain plenty of salt.
Lemon Pepper: Add lemon zest and extra black pepper before baking. A tiny squeeze of fresh lemon can also be added immediately before serving, although too much liquid will soften the chips.
Nutritional Yeast: Sprinkle nutritional yeast over the cabbage before baking for a savory, slightly cheesy flavor without using cheese.
Asian-Inspired: Replace part of the olive oil with toasted sesame oil and add extra sesame seeds. Use sesame oil sparingly because its flavor can be quite strong.
Storage/Reheating
For the best texture, enjoy Savoy Cabbage Chips shortly after baking. They are at their crispiest once they have finished resting in the warm oven and have cooled slightly.
To store leftovers, allow the chips to cool completely before transferring them to an airtight container. Store them at room temperature for up to 3 days. Avoid refrigerating them, as the moisture in the refrigerator can cause the chips to soften.
If the cabbage chips lose their crunch during storage, spread them on a baking sheet and place them in a 250-degree F oven for a few minutes until they become crisp again. Watch them carefully so they do not burn.
Allow reheated chips to cool briefly before serving, as they may become even crispier as they cool.
FAQs
Can you make chips from Savoy cabbage?
Yes. Savoy cabbage works particularly well for baked chips because its textured leaves have plenty of edges that become crisp in the oven. The large, dark green outer leaves are especially useful for this recipe.
Why aren’t my cabbage chips crispy?
Excess moisture is one of the most common reasons cabbage chips stay soft. Dry the leaves thoroughly after washing them and avoid overcrowding the baking sheet. Each piece should have enough room for moisture to escape while baking.
Do I need to remove the center rib?
Yes, removing the thick center rib is recommended. It takes longer to cook than the thinner leaves and can remain tough even after the rest of the cabbage has become crispy.
Can I use regular green cabbage instead of Savoy cabbage?
You can experiment with regular green cabbage, but the results may be slightly different because its leaves are generally smoother and denser. Savoy cabbage’s thin, crinkled leaves are particularly well suited to making crispy chips.
How do I keep Savoy cabbage chips from burning?
Bake them in a single layer and start checking them toward the end of the cooking time. Smaller or thinner pieces may crisp faster than larger pieces. Keeping the pieces relatively similar in size also encourages more even baking.
Can I make these cabbage chips in an air fryer?
Yes. Savoy cabbage chips can be prepared in an air fryer, although you will likely need to cook them in small batches so the basket is not overcrowded. Because air fryers cook quickly, monitor the cabbage closely and adjust the cooking time as needed.
How much olive oil should I use?
Two tablespoons of olive oil are enough for the outer leaves of one Savoy cabbage in this recipe. The goal is to lightly coat the leaves rather than saturate them. Too much oil can make the finished chips greasy and less crisp.
Can I prepare the cabbage ahead of time?
Yes. You can wash, thoroughly dry, trim, and tear the cabbage leaves ahead of time. Keep them refrigerated in a container lined with a dry paper towel, then add the oil and seasonings shortly before baking.
How can I make cabbage chips crispy again?
Spread softened cabbage chips on a baking sheet and warm them in a 250-degree F oven for a few minutes. The gentle heat helps remove moisture without quickly burning the delicate leaves.
What can I serve with Savoy cabbage chips?
Savoy Cabbage Chips are delicious on their own as a savory snack, but they can also accompany sandwiches, burgers, wraps, or soups. You can even crumble particularly crispy pieces over salads or grain bowls for extra texture.
Conclusion
Savoy Cabbage Chips are a simple way to transform cabbage leaves into a crisp and savory snack. Olive oil, garlic, onion, black pepper, and sesame seeds provide plenty of flavor without requiring a complicated ingredient list.
The keys to successful cabbage chips are thoroughly drying the leaves, removing the tough ribs, spreading the pieces in a single layer, and giving them time to rest in the warm oven after baking. With just 33 minutes from start to finish, this recipe makes an easy snack while putting those flavorful outer Savoy cabbage leaves to good use.
Savoy Cabbage Chips
Crispy Savoy cabbage chips seasoned with garlic, onion, sesame seeds, and black pepper. A light, savory baked snack with plenty of crunch.
- Prep Time: 6 minutes
- Cook Time: 27 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- Outer leaves of 1 Savoy cabbage
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon sesame seeds (white, black, or both)
Instructions
- Preheat the oven to 350 degrees F.
- Separate the large, dark green outer leaves of the Savoy cabbage from the head at the center. Save the center for another recipe.
- Thoroughly wash the leaves and trim the woody ends. Dry each leaf well with a paper towel.
- Cut or tear the leaves into 2-inch pieces, discarding the woody center rib.
- Place the cabbage pieces in a large mixing bowl and toss with the olive oil, kosher salt, garlic powder, black pepper, onion powder, and sesame seeds.
- Spread the cabbage pieces in a single layer on a parchment-lined baking sheet, using two baking sheets if necessary. Leave a little space around each piece.
- Bake for 15 to 17 minutes, until crispy. Turn off the oven and let the cabbage chips rest inside for 10 minutes before removing them.
- Serve immediately.
Notes
- Dry the cabbage thoroughly before seasoning to help the chips become crisp.
- Use two baking sheets if needed to avoid overcrowding.
- Store leftover chips in an airtight container for up to 3 days.
- To re-crisp, warm the chips in a 250 degrees F oven until crisp again.
- Save the tender center of the Savoy cabbage for another recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 85 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
