⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
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.
Print
Cheesy Savoy Cabbage Chips
- Total Time: 25 mins
- Yield: 1 bowl 1x
Ingredients
- 10 savoy cabbage leaves
- 1/2 cup of cashews*
- 1 lemon, juice
- 2 cloves of garlic
- 2–3 tbsp nutritional yeast
- 1 tbsp olive oil
- salt, pepper
Instructions
- 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!
Notes
*Walnuts, macadamia, pine nuts or sunflower seeds work well too.
**Make sure to rotate the baking sheets halfway through, if your oven doesn’t bake evenly. I skipped this step.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snack
- Cuisine: Vegan
Say good bye to kale chips 😉 YUM!
Hahaha, I still love kale chips, but savoy cabbage is so much more easier to handle 😉
They look so crispy and yummy!
Thanks, Hannah!
They look so crisp and full of good health! Yummy and healthy share, Evi!
Thank you, Anu 🙂
Ooh these look super interesting!! I’ve never made chips with savoy cabbage before but that’s such a creative idea!
Thank you, Sarah 🙂
I made kale chips, but without coating them so they weren’t as nice as the ones you’ve made. I will try it like this. x
I like them both ways. Sometimes The thick, cheesy coat is all I need, other times I prefer the thin and light version 🙂
I am in love with savoy cabbage ever since trying it for the first time when it came in my CSA box!
Lovely! I wish I could get a CSA box too 🙂
Evi, I’ve totally been looking for an alternative to kale chips! Erik and I eat kale all week long, so sometimes we absolutely need to mix it up (before we’re kale’d out lol). Such an interesting fact about kale in Germany–I didn’t know that. Years ago, in the U.S. kale was pretty expensive, but now it’s available everywhere and year round, so the prices have definitely become manageable. Meanwhile, this recipe looks so delish! Thank you, as always, for introducing me to new things. 🙂 Great recipe, Evi! Off to pin this, naturally. 🙂
Germans actually really-really love kale and it’s a traditional food here, so they sell it everywhere all year round, but only canned or frozen. Unfortunately I don’t like those at all…they taste mega disgusting 😀
You are so lucky you can get kale anytime! For me it’s only a winter treat. So sad!
YUM! These look amazing! What a fun healthy recipe! And I love that you made them vegan and cheesy!! SO good! <3
xoxo Cailee!
Thank you, Cailee 🙂
You are brilliant! How great you can use savoy cabbage 🙂 Love it
Thank you!!! 🙂
You can grow your own kale super easily. Even in a pot. It likes cool weather, but will tolerate warm. I will be trying the cabbage chips as I have grown a ton of cabbage.
Hi Sara,
I’ve actually bought kale seeds, but I thought I couldn’t grow them in a pot on a balcony, so they are just laying around. Have you ever tried it? It’s actually relatively cold here all the time, so maybe I’d have success with kale.
Wow, now you made me super excited and I wanna go out into the rain right now to plant my seeds!
P.S. I’m envious you also have your own cabbage! 🙂
Hi Evi,
Are the popular forms of kale, curly kale and lacianto kale, available in Hungary (downtown Budapest)? Is kelkáposzta the correct translation of kale?
Thanks!
Hi Wes,
Kale is ‘fodros kel’ in Hungarian, kelkáposzta is savoy cabbage. I’m not sure about the name of the different kale types in Hungarian though…
As far as I know you can buy (curly) kale when it’s in season at MOM’s organic market in the 12th district, or I heard that nowadays Tesco sells it in bags at the salad/fridge section too 😉