I love kale chips, but they are a stand-alone snack, not suitable for dipping. And then cabbage chips came into my life. The tough fibrous nature of cabbage doesn’t break down as much when baked or dehydrated. Granted, they aren’t as crispy as kale chips, but if you want something to go with a hearty dip, cabbage chips are the way to go. Low-carb and neutral tasting, they are my go-to for my dipping needs when it comes to veggie chips.

Keto Cabbage Chips



  1. Preheat oven to 300 degrees. Tear leaves from head of cabbage and cut into large pieces; toss with olive oil then season with salt.

  2. Arrange in a single layer on 2 wire racks set on rimmed baking sheets. Bake until leaves darken slightly and become crispy, removing them as they brown, 25-35 minutes. (*Or simply put them in a dehydrator if you have one and run as per manufacturer’s instructions.)

  3. Allow to cool completely before serving, or store in an airtight container up to 3 days.

Did you make this keto mackerel sisig recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)