Cheesy vegan savoy cabbage chips for a healthy snack.
This garlicky and cheesy vegan savoy cabbage chips is a great budget-friendly alternative for kale chips. It’s the loveliest crispy, savoury, delicious and very healthy snack. Also quick and easy to make, perfect for movie nights or as an afternoon pick-me-up. Forget plain and boring veggie chips, these leaves here are covered with a thick and filling cheesy cashew layer. So satisfying!
I am a big fan of kale chips. Unfortunately kale is only available for a few months here in Germany (and in Hungary) and even then it’s often very pricy. I was truly happy when I discovered that savoy cabbage is a great alternative for kale, both in salads and as a chips. Savoy cabbage is often used in Hungarian kitchen, I grew up eating it a lot, but I was never a big fan of it. I just never liked the overcooked, soggy cabbage leaves. However raw or baked savoy cabbage is simply amazing! Just like kale, it’s full of vitamins, minerals and fiber, and it is a true cancer-fighting superfood. It has a great texture (the leaves are not as chewy and hard as kale) and has a mild cabbagy taste. So if you are looking for a new and exciting alternative for kale, savoy cabbage is going to be your best friend!
This recipe uses cashews as a base, but you can play around with other nuts or seeds too. I especially like sunflower seeds as a cheaper option. Also feel free to spice the leaves with chili powder or flakes, smoked paprika, cumin, turmeric or dried herbs. I like my chips thick and cheesy, but you can half the dressing if you would prefer a lighter chips. You can make the chips easily raw using a dehydrator.
- 10 savoy cabbage leaves
- ½ cup of cashews*
- 1 lemon, juice
- 2 cloves of garlic
- 2-3 tbsp nutritional yeast
- 1 tbsp olive oil
- salt, pepper
- Preheat oven to 180°C/360ºF and line 2 large baking sheets with parchment paper.
- Prepare cabbage. Remove ribs and cut leaves into quarters. Make sure the leaves are perfectly dry.
- Combine cashews, lemon juice, garlic, nutritional yeast, oil and seasoning in a small blender and blend until smooth.
- Add cabbage leaves into a large bowl. Massage in dressing until well coated.
- Spread out cabbage leaves onto the prepared baking sheets in a single layer, making sure not to overcrowd the leaves.
- Bake for 12-15 minutes.**
- Let the chips cool for a few minutes before serving. Enjoy!
**Make sure to rotate the baking sheets halfway through, if your oven doesn't bake evenly. I skipped this step.