Salt & Pepper Cabbage Chips

Introduction

Salt & Pepper Cabbage Chips are the ultimate answer to your crunchy snack cravings—crisp, savory, and bursting with natural flavor, these guilt-free chips will satisfy your desire for a healthy alternative to potato chips. Their light and airy texture makes them perfect for snacking, lunchboxes, or even as a crunchy salad topper.

This fast, easy recipe transforms humble cabbage into a scene-stealing treat—simple enough for a weeknight, impressive enough for entertaining, and endlessly customizable with your favorite seasonings.

Why These Veggie Chips Stand Out

What sets Salt & Pepper Cabbage Chips apart is their ability to retain a delicate crispiness while delivering intense flavor from just a few pantry staples. Dehydrating or air-frying cabbage brings out irresistible caramelized notes and a satisfying crunch, with fewer calories and a fraction of the oil used in traditional chips.

Using a veggie chopper ensures ultra-thin, even slices, maximizing crispiness and ensuring every bite is perfectly seasoned. Plus, these chips are gluten-free, vegan, and packed with fiber—and because they’re so simple, you can batch prep for the week in no time.

Prepping Your Cabbage for Perfect Chips

Begin by chopping your cabbage into ultra-thin shreds for maximum crunch. For the most consistent results and easy slicing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This ensures each chip cooks evenly, avoiding chewy or burnt edges.

After chopping, gently pat the cabbage dry with a clean towel to remove excess moisture. If desired, drizzle the shreds with a hint of oil using a TrendPlain 16oz/470ml Olive Oil Sprayer for Cooking—this gives you even coverage without drenching the cabbage, enhancing the flavor and crispiness.

Methods: Dehydrator, Air Fryer, or Oven

– **Dehydrator:** For classic veggie chips, arrange the cabbage on dehydrator trays and let them dry until crisp. This low-and-slow method preserves nutrients and offers subtle sweetness.
– **Air Fryer:** Craving speed? Spread your cabbage chips evenly in the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt for fast, hands-off perfection. In minutes, you’ll have golden, crunchy chips without messy oil.
– **Oven:** For larger batches, line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and aid in even browning. This method is perfect when prepping snacks for a crowd.

Whichever method you choose, season your cabbage liberally with sea salt and freshly cracked black pepper before cooking.

Serving and Storing Cabbage Chips

Let your chips cool completely before enjoying—this ensures peak crunch. Serve alongside creamy dips, pile onto a Bentgo Salad Container for snacking on-the-go, or use as a topper on soups or salads for added texture.

Store leftover chips in an airtight container to lock in freshness. These stay crisp for days, making them a great make-ahead snack.

Nutritional Information and Serving Size

A standard batch yields about 4 cups of crisp cabbage chips—enough for 3–4 snack servings. Each serving is packed with fiber, Vitamin C, and a mere 40–60 calories, depending on the amount of oil used (if any). Enjoy your wholesome snack with zero guilt!

Salt & Pepper Cabbage Chips (Recap)

Easy, customizable, and deeply satisfying, Salt & Pepper Cabbage Chips are a crunchy winner for healthy snacking. No preservatives, just pure cabbage goodness with a bold, peppery kick. Make a batch today—you’ll never look at cabbage the same way!

Instructions

1. Remove outer leaves and thoroughly wash the cabbage. Using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, slice the cabbage into thin shreds.
2. Pat cabbage shreds dry with a clean towel to remove excess moisture.
3. If using oil, mist the cabbage with the TrendPlain 16oz/470ml Olive Oil Sprayer for Cooking and toss to coat.
4. Sprinkle with salt, black pepper, and any optional seasonings. Toss to distribute seasonings evenly.
5. For the oven: Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll, spread cabbage in a single layer, and bake at 300°F for 25-35 minutes, tossing halfway until crisp and golden.
   
   For dehydrator: Lay seasoned cabbage on dehydrator trays. Dry at 135°F for 4–5 hours, or until crispy.
   
   For air fryer: Spread a thin, even layer of cabbage in the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt. Air fry at 325°F for 7–10 minutes, tossing halfway through.
6. Cool chips on a rack or sheet pan to maximize crispiness. Store in a sealed container once fully cooled.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 10–35 minutes (depending on method)

Total Time: 20–45 minutes