Recipe #3
Savoy Cabbage Chips

One thing I appreciate the most about living here is the weekly farmers market, where my mother took me often as a kid. The abundance of fresh fruits and vegetables can sometimes lead to placing too many of them in your basket, but at home you can always preserve them, ferment, dry or freeze them.

When preparing something with savoy cabbage, I always end up having leaves left over. A quick and easy snack to make out of them is cabbage chips. You can eat them plain or as a crunchy topping for rice dishes. In case you don’t get any savoy cabbage, kale works well here too!

INGREDIENTS

All you need is:

Savoy cabbage (around 8 leaves should be enough)
Sea salt flakes
Good native olive oil

PREPARATION

1. Start with: washing the cabbage. Remove the leaves from the stems and cut them into chip–sized pieces (save the stems and use them later for a soup or freeze).

2. Put the pieces into a bowl, pour 2–3 tablespoons of olive oil over and massage the leaves until all of them are covered. Then place everything on two baking sheets.

3. Sprinkle with some salt flakes (but don‘t over salt ☺).

Note:
I like them plain but feel free to add some extra flavour to your chips (like pepper, chilis, a few lemon drops, dried thyme, grated parmesan or nutritional yeast).

4. Pre-heat the oven to 120°C and bake them for 40 minutes (until crispy). They are best when eaten fresh. Enjoy!