Cabbage Chips Recipes

CABBAGE CHIPS

Cabbage Chips image

Get your salt fix with these crisp, crunchy and flavorful vegetable chips.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

Half a small head of cabbage
1/2 teaspoon extra-virgin olive oil
Salt

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.

RED CABBAGE CHIPS

Red Cabbage Chips image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 3

Ingredients

8 red cabbage leaves
salt
mustard powder

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.

SAVOY CABBAGE CHIPS

Savoy Cabbage Chips image

Provided by Ola Rudin

Categories Bake Low Carb Low Fat Vegetarian Low Cal Healthy Low Cholesterol Vegan Cabbage Bon Appétit

Yield Makes about 20

Number Of Ingredients 2

Ingredients

1 savoy cabbage, cored, leaves separated, small leaves reserved for another use
Kosher salt

Steps:

Place oven racks in upper and lower thirds of oven; preheat to 200°F. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.

BAKED KALE CHIPS

Baked Kale Chips image

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Provided by LucyDelRey

Categories Appetizers and Snacks Snacks Kids Quick and Easy

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

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.

Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg

KALE CHIPS

Kale Chips image

Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

Provided by Theresa Peters

Categories Appetizers and Snacks Snacks Kids Healthy

Time 50m

Yield 2

Number Of Ingredients 4

Ingredients

1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

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.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg

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