Salt & Pepper Cabbage Chips
- 1 pound 478 g Napa Cabbage
- 2 tablespoon olive oil
- 1 teaspoon Pink Himalayan sea salt
- 1 teaspoon Fresh ground pepper
Cut the stem off of the cabbage. Wash and dry the leaves.
Cut the leaves on an angle, almost in the shape of triangles.
Place in a bowl and toss with oil and seasonings.
Lay on the grates of the dehydrator,
do not overlap.
Dehydrate at 135 degrees or according to your manufacturers instructions.
Mine we perfectly crisp after 12 hours.
Serving: 4g | Calories: 82kcal | Carbohydrates: 4.6g | Protein: 1.5g | Fat: 7g | Saturated Fat: 1g | Sodium: 359mg | Fiber: 1.5g | Sugar: 1.4g