Get your salt fix with these crisp, crunchy and flavorful vegetable chips.
Photography: Mike Krautter
Source: Martha Stewart Living, March 2016
- Half a small head of cabbage
- 1/2 teaspoon extra-virgin olive oil
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.