This recipe is a bit of a remake on the one you see all over the web called Kale Chips. But, since my cow eats all the Kale around here, I grow a loose leaf version of cabbage that is similar in taste to kale but has more of a leaf that makes it completely suitable for this recipe.
Here is what you will need to make this delicious chips that my kids flip over:
- 8 loose leaf cabbage leaves (kale will work fine too, but you will probably need a few more leaves)
- grape seed or olive oil in a spray bottle
- sea salt
- nutritional yeast (this is what gives the chips a cheesy taste - it is also a really good source of Vitamin B12)
Pre-heat the oven to 300 degree Fahrenheit.
Then, the first step is to rinse the leaves and then completely dry them with a towel. If not dried these will resemble cooked spinach instead of crispy chips (just a warning).
On parchment lined baking sheets, rip the leaves and arrange them to completely cover the sheets.
Spray with oil...
...and then sprinkle with salt.
Place in the oven for 8 to 10 minutes, making sure to rotate the trays (also, keep a close eye on them as they should not brown but rather just take on a really dark green color).
Immediately after removing the chips from the oven, sprinkle with nutritional yeast...
...let cool...then serve.