I developed this cabbage recipe by attempting to make cabbage ‘chips’ the same way i make kale chips. It didn’t turn out the way i’d planned, but it was so delicious that i’ve made it again and again. Add your own seasonings to make this dish your own.

• Preheat oven to 400.
• Toss Cabbage (sliced thinly) or kale (roughly chopped or torn) with olive oil and seasonings. For kale i use straight salt, for cabbage i like to put in savory herbs like rosemary and sage, or asian inspired flavors like plum and soy sauces.
• Lay the greens evenly on a cookie sheet or two.

For kale:

• Roast at 400 for about 15 minutes, but watch CAREFULLY and turn often. I like to flip the pans from front to back as well as turning the kale several times. You want most of the kale to get crispy but not burnt. Some will still be chewy, but that’s kind of fun, isn’t it?

For cabbage:

• Roast at 400 for 15 – 30 minutes depending how wet your seasonings are and how much cabbage you’re using. More cabbage takes more time. Cook to your desired consistency. I like it buttery and soft, but not super crispy. Tastes great alone or as a noodle substitute for a stir fry.