Savoy cabbage crisps

Preheat the oven to 100 °C fan. First wash the savoy cabbage leaves and pat them dry. Then cut out the thicker ribs of the leaves and tear the leaves into bite-sized pieces.

Now mix the savoy cabbage leaves in a bowl with olive oil, sea salt and chilli flakes and place on two baking trays lined with baking paper. Make sure that the leaves are separate and do not stick to each other. Now bake the leaves for about 30–40 minutes, turning every 10 minutes to make them nice and crispy.

Savoy cabbage crisps taste best eaten straight away.

Bon appétit!