Savoy Chips - Heros in Green

Savoy Chips - Heros in Green

Thursday is one of our favorite days, particularly during such magnificent winter weather.
Our morning started with a long walk with the sleigh through the snowy winter forest.

Hopefully, the weather will stay like this for a while, because that makes the January much more enjoyable, especially when the snow sparkles in the sun.

However, today we do not only want to praise the great winter weather, but also the currently growing winter vegetables.

Since mostly only little vegetables are eaten at this time of the year, we would like to share a very quick recipe with you, which we really love to eat.

The one who likes to nibble chips every now and then; may want to try this healthy version.

On the Internet, you can find them on hundreds of pages.

Yes, I'm talking about kale chips.

You can buy them in bags, however, the price is really high in relation to the content and eaten within one minute (at least for us 😀).

That is why we rather buy the cabbage and make home-made chips.

From time to time we change the varieties, so there are no kale but savoy chips today.
We personally like the taste of savoy cabbage.


Of course, you can experiment with the spices as you wish.
Be careful with the salt - use it in moderation.

To preserve the healthy ingredients, we prefer our chips in raw food quality.
Therefore, we like to use our dehydrator.
But you can just easily make them in the oven.

We wish you a healthy and beautiful winter week!

Which cabbage chips do you prefer?
We would love to hear from you!

Savoy chips - heros in green

Savoy chips - heros in green
  • Author: go-healthy
  • Posted on: Jan. 21, 2016
  • Category: Snacks
  • Type: Vegan
  • Preparation time: 0:30:00
  • Servings: 1 savoy cabbage


(the time refers to preparation in the oven)

  • 1 savoy cabbage
  • oil (coconut oil or sunflower oil)
  • pepper
  • sea salt
  • spices such as ground red paprika, garlic, cayenne pepper, etc.


  1. Remove the leaves from the cabbage, wash and dry (best in the salad spinner - they must be properly dried), cut off the green from both sides of the stalk and cut into small pieces.
  2. Put them in a bowl and massage the leaves with the remaining ingredients. (season carefully, so that the leaves are not too spicy or salty)

Drawing 3. Spread them on a wire rack with baking paper (not on top of each other) and bake at 170 degrees for 15 minutes. (if they are not crispy enough yet, then just keep them in the oven a little longer - but be careful, they burn very quickly).

We like to use our dehydrator - in this case, it takes about 4 hours at 42 degrees.

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