Looking for an alternative to fried potato chips? Try kale or cabbage.
Seriously. Take whatever apprehensions and stereotypes you have about kale and cabbage and throw them out the window. I know, I was a skeptic too until I tried this. After coating in olive oil and salt, then baking them, they taste like an amazingly crispy, crunchy fried chip.
The kale especially. The leaves have all sorts of little pockets that are perfect for retaining salt so that when you take a bite you get a burst of flavor.
Some notes on this one: The cabbage takes a little longer to crisp up, so I’d recommend doing in batches, with kale only and cabbage only. Or on different baking sheets or whatever. The kale bakes way faster and you want to only cook them for about 10 minutes at the most, while the cabbage can sit in at about ~15 or until crispy.
Time You Need
- ~10 minutes prep
- ~10-12 minutes cooking (double the time if you are doing it in batches)
What You Need
- ~8-10 cabbage leaves
- ~ 1 small bunch of organic kale, with stems trimmed (thoroughly washed)
- 2 tablespoon extra-virgin olive oil
- 1 tsp teaspoon ground pepper
- 1 tsp garlic salt teaspoon salt
- ½ tsp cayenne pepper (Optional)
What You Do
- Preheat the oven to 400 degrees.
- Remove 7-8 outer leaves from cabbage, wash, then cut into about quarter sizes. Place in a large mixing bowl.
- Remove any rough stems by tearing the leaves. Toss out stems, and place kale in a large mixing bowl with cabbage leaves.
- Pat leaves dry with a paper towel.
- Then season and toss leaves with olive oil and seasonings. Make sure to evenly and thoroughly coat the leaves.
- On 2-3 greased baking sheets, place cabbage and kale leaves. Make sure the leaves don’t overlap, or they won’t get crispy (make the chips in batches if needed).
- Place baking sheets in oven and roast for about ~10-12 minutes, until brown and crispy.
- Remove from oven, let cool and serve.