Salt & Pepper Cabbage Chips
These Salt & Pepper Cabbage Chips are low carb, gluten free and low in calories!
If you love chips as I do, these Cabbage Chips will be your new favorite! Now don’t get me wrong, I love my Salt & Vinegar Zucchini Chips and my Sour Cream and Onion Cucumber Chips, but these are pretty spectacular!
I’m always trying new veggies to use in my dehydrator. Yes you could try making these in the oven, but honestly they just never come out as crisp as when using a dehydrator. I recently tried to make broccoli stem chips but they failed, too small really. Not everyone is into eggplant but I love my Eggplant Parmesan Chips! Some of you might also like my Crisp Parmesan Tomato Chips if you’re a tomato lover.
It’s just something about a healthy chip that make me happy! I can enjoy them without the guilt! My kids even tried them and they aren’t cabbage fans! It’s really all about the seasonings that make these work.
You could really play around with the seasonings and use some Nacho Flavor like from my Spicy Nacho Cucumber Chip recipe.
You could even leave out the salt and pepper and these would still be great!
Simple but Delicious is how I like to roll in the summer!
Brenda’s Notes:
- Here’s the dehydrator I recommend.
- I have not tried this with a traditional green cabbage. I bet a Savoy (Curly) Cabbage would work well for chips also.
Salt & Pepper Cabbage Chips
Ingredients
- 1 pound Napa Cabbage or 478 g
- 2 tbsp olive oil
- 1 tsp Pink Himalayan sea salt
- 1 tsp Fresh ground pepper
Instructions
- Cut the stem off of the cabbage. Wash and dry the leaves.
- Cut the leaves on an angle, almost in the shape of triangles.
- Place in a bowl and toss with oil and seasonings.
- Lay on the grates of the dehydrator, do not overlap.
- Dehydrate at 135 degrees or according to your manufacturers instructions.
- Mine we perfectly crisp after 12 hours.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
You can use a oven. Or go buy a dehydrator.
But be nice!
Nita,I am thinking of trying these chips in the oven with prepared chips placed on my cooling racks, which fit into my cookie sheets. Then place in oven on very low heat to dry. Of course they will need to be watched closely to determine the time and temperature they work best with. If they work either way i prepare them (blanched or un blanched), I will post again with directions I use. Patsy
I have made this with both purple and green cabbage, I find blanching or boiling them first in salted water gives a better taste and texture. I like the Napa exactly as written though. I do my savoy the same.
Looking forward to sugar free recipes . It will be awesome to eat foods that are sugar free . Great for diabetics…..
Thank you
Not everyone has a dehydrator!!!
Wonder if a air fryer would work
Probably! I’ve not tried it but let me know if you do!
How do you store the cabbage chips – I found mine lost their crispness in the container I had them in
I wrapped them in aluminum foil which seemed to help keep them crisp.
Can you use purple cabbage?
I’ve not tried it but I don’t see why not.
Wow!! I like this recipe! Since we just got a food dehydrator, I am looking for some recipes. This Salt & Pepper Cabbage Chips recipe looks great! Can’t wait to try it! Thank you for sharing!
Don’t have a dehydrator. Can you use the oven?
These must be sooo deliciouis! I was looking for a nice snack to eat while at work and this is perfect. Thank you for the instructions!
I’d use sauerkraut and dehydrate. Should be a very interesting flavour!!