Napa Cabbage Chips

Every January it seems I am on another diet regime trying to shed the holiday pounds that accumulate so quickly at the end of the year! This year, I decided to research, find and create some recipes that will allow healthier alternatives when it is time to eat a meal or indulge in a snack. This recipe is a twist on the Kale chips I found doing some research. I had Napa cabbage in the fridge and opted to try it instead of going out to the store. I was impressed with how good they came out!

I tore off the leafy part of each stalk and arranged on parchment paper (on a cookie sheet) while I preheated the oven to 375.


I sprayed the "chips" with some cooking spray and then sprinkled with some garlic powder and sea salt. You can use your imagination and add whatever spices you might like to taste. Next time, I am going to spray a bit of rice wine vinegar and sea salt on the cabbage to experiment with creating one of my favorite taste combinations. :)


Once the oven is hot, put the cookie sheet on the middle rack and set the timer for 12 minutes. Depending on your stove and how big you tore the leaves, the cooking time will vary. The edges will begin to turn brown and will get dark and crispy before the center of the "chips." This might be corrected by using a wire rack instead of a cookie sheet, I will try that next time, too.


After about 10 minutes I reduced the temperature to 350 and baked them for another 5 minutes or so. When I pulled them out of the oven, this is what they looked like:

VERY yummy and healthy!!