Cheezy Savoy Cabbage Chips, "Yell-out-loud delicious!"

Hannah Sunderani
Aug 18, 2016
4 min read

A couple weeks ago I spent four days in Frankfurt, Germany. Mitch had to go for work, and because I can work wherever there is wifi I decided to tag along. I've never been to Germany before and have been dying to go ever since we moved to France. My main reason for this crazy urge is because I heard there is a BIG vegan community in Germany. In case you're wondering...this came straight from the source. One of my German friends, who recently move here from Berlin, explained this booming era of vegans: "Being a vegan in Germany is so cool right now! It's the new hipster thing to do. You can spot a vegan from a mile away!"

Are you SERIOUS!? I thought.

I loved this!!

How awesome is it that what was once defined as an "angry mob of meat-protesting haters" is now a national hipster trend!? That's a total win in my books. And I was dying to see it for myself!

And upon arriving I was not disappointed. My first morning in Frankfurt I woke up and ventured over to the breakfast buffet on the main floor. There I saw it - glowing in all it's glory - a breakfast section for vegans! In my floating state I hovered over to find GORGEOUS seedy brown bread with the option for vegan butter, fresh cut fruits and a vegan muesli porridge! Score! (Okay - I get that I only described three different options, but if you're a plant-based foodie like me, you know that when travelling the struggle is REAL! So I was WELL pleased). And you know what? It was pretty good!

In addition to this new delicious breakfast, I found a few plant-based restaurants in the city that served delicious acai berry bowls, oat-milk lattes, and yummy salads. But my favourite visit for sure was to a little speciality grocers uptown called "Veganz." I spent about 2 hours, no joke, in this little shop looking at all the various things! There were so many delicious goodies - seedy crackers, nut bars, protein balls, and so many vegan sausages! (Of course! We're in Frankfurt!). But, I think my favourite purchase was the Veganz Savoy Cabbage Chips! When I stumbled upon this tasty bag it was a total "EUREKA" moment. As you know, I am a sucker for kale, and it's nearly impossible to find in France. Really, I complain about it too much for my own good. But this savoy cabbage is sold everywhere! And never had I considered to use it for kale chips! So, I decided I would buy a bag, and if I liked them - why not try recreating it? Turns out, they were OUT OF THIS WORLD! They had this amazing medley of flavour like onion, garlic, fennel and cayenne, and a cheesy goodness that got you hooked from the beginning.

So after finishing a bag of these I stopped in for another one to bring home, in hopes to recreate it myself with a fresh savoy cabbage. This my friends, was a proud moment. Not only did I manage to create a scary similar taste medley, but it was better!! Since they were home-baked they were SO BEYOND FRESH - much much fresher and crunchier than the bagged version in fact. The taste was so pure. AND, brace yourselves...I actually like these savoy cabbage chips MORE than kale chips! Can you believe it? After all the moaning about not having kale in France did this veg put me in my place! And it had been there all along, patiently waiting for me to stop my whining and give it a try. My deepest apologies, savoy cabbage, for underestimating you. You have stolen my heart for the best savoury chip!

If you don't believe me try them for yourself! I guarantee you will be blown away. Even Mitch, who really doesn't understand my whole "let's turn this vegetable into a chip" fixation was BLOWN AWAY! He said, and I quote, "These Are Yell-Out-Loud Vegan Good!" If that's not a catch phrase I don't know what is. :)

Cheezy Savoy Cabbage Chips

Serves: 1-2| Prep Time: 10 mins | Cook Time: 40 mins

Ingredients:

1/2 Savoy Cabbage (approx 12-15 leaves)
Approx. 2 tbsp extra virgin olive oil (evoo)
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sugar
1/4 tsp sea salt
1/4 tsp fennel seeds
1/8 tsp cayenne pepper

*Note: If you plan to use the whole savoy cabbage, double the seasonings above.

Directions:

Preheat oven to 300F. Remove leaves from cabbage. Rinse well and pat dry.
Using your hands tear the leaves from the stems. Discard stems, or freeze for soups/smoothies. Then continue to tear the leaves into bite sized pieces. Add to a large bowl.
Drizzle cabbage leaves with approx. 2 tbsp evoo, or enough for the cabbage to be lightly coated in oil. (Toss cabbage while adding the oil in phases to ensure all cabbage is coated evenly.)
Add nutritional yeast, onion powder, garlic powder, sugar, and salt. Lightly pound the fennel seeds into a powder using a muddler, or the back of a wooden spoon, and add. Finally add your cayenne pepper. Toss leaves until they are evenly coated in seasoning.
Line a two baking sheets with parchment paper. One by one, lay the cabbage leaves onto the baking try without over-lapping.
Bake trays one at a time for 10 minutes, then rotate the pan and bake for another 10 minutes, or until crispy.
Remove from oven and let chips cool completely for 2-3 minutes. Bake the second tray as instructed in Step 6.