Paprika Savoy Cabbage Chips (Dehydrator recipe)

Savoy cabbage chips-plate

Have you ever tasted dehydrator-made kale chips? So delicious, crispy, light and healthy at the same time! But did you know that you can also make Savoy cabbage chips? My many experiments have led me to test different kinds of raw vegetable chips, to the delight of all taste buds! Those with Savoy cabbage are so satisfying, just yummy!

Savoy cabbage

So if kale is no longer in season at your local supermarket, think about Savoy cabbage! I know, it is such a boring cabbage at first sight, maybe you don’t even see it on the shelf anymore. It seems like it’s dressed in a cloak of invisibility when your eyes quickly fly over it. And your subconscious declares: “I didn’t see you, and anyway I don’t know what to do with you”!

This ever-present subscriber of winter soups and stews, like a grandpa who wouldn’t take off his slippers for anything in the world, suddenly finds a sexier side when it turns into chips!

Savoy cabbage chips

Then you too surprise yourself, your family, your friends, your children, make them eat cabbage! You’ll see they’ll be asking for more 😉

Did kale chips started in London?

Ah these raw kale chips!… I tasted my first kale chips in London, in my first years of veganism. I will never forget this vegan café, Inspiral Loundge, in the heart of Camden Town’s grundge district. Its raw food touch, its divine raw chocolate pie and its homemade kale chips!… I would be enjoying that moment with some friends on a Saturday afternoon, sat on bad chairs, with a music band and a view on the canal … So nice!


Since then, kale chips have started to appear on English stalls and they are more and more talked about on the French and world culinary blogosphere! Such delicious news:)

“Why would I eat cabbage?”

So why eat cabbage? Well we have every reason in the world to include more of it into our menus when the season comes.

Savoy cabbage leaves

Like all brassicaceae (or crucifers, named after its four-petalled flowers), Savoy cabbage is a concentrate of bioactive compounds (1):

  • They are packed with antioxidants (polyphenols and antioxidant enzymes) that fight against free radicals, so they are excellent for our skin.
  • They induce detoxifying enzymes.
  • They stimulate the immune system.
  • They reduce the risk of cancer, inhibit malignant formations and carcinogenic mutations, reduce the proliferation of cancerous cells.
  • They are perfect for replenishing vitamins C and E.
  • Sulphur compounds also have an anti-mutagenic action. (1)

This precious winter companion will make you benefit even more from its numerous properties if you prepare and eat it as fresh as possible. This is when the concentration of nutrients is at its maximum.

Of course, do not heat it beyond 40°C (around 110°F), so it will keep all its enzymes, so precious to our well-being.

So no hesitation next time you see on the stall all sorts of cabbages showing off their fresh and crispy colors! Grab the curly one and put in into your shopping bag, joining all friends: onions, celery, carrots, lemons, and time to treat the household! Get your dehydrator ready for something surpassing kale chips!

Savoy cabbage chips-plate

Paprika Savoy Cabbage Chips

Stéphaële – Raw Cuisine Culinary
Enjoying dehydrator-made kale chips? Try Paprika Savoy Cabage chips instead! So satisfying, crispy, tasty & just as healthy and nutritious!
Prep Time 30 mins
Dehydration time 1 d
Course Appetizer


  • A blender
  • a dehydrator


  • 1 cup sunflower seeds soaked the night before
  • ¼ cup sundried tomatoes rehydrated
  • 1 cup soaking water from the sundried tomatoes
  • 1 Tbsp lemon juice
  • 1 tsp coarse salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 Tbsp olive oil
  • 2 tsp paprika
  • ½ tsp apple cider vinegar
  • 1/3 cup shallot chopped


  • Separate the leaves.
  • Wash well and drain.
  • Cut the larger leaves in half, and remove the middle stem, which would be too hard under the tooth. Save them for your next juice;)
  • Put all the sauce ingredients in the blender and blend until you get a homogeneous cream.
  • Place all the cabbage leaves in a salad bowl and pour the sauce on top. Mix well, and if necessary work each leaf individually so that each is well coated.
  • Place in the dehydrator for 24 hours.
  • It is ready!

I hope you’ll like this recipe! Feel free to post comments here below if any question, I’m always happy to help 🙂

Are you after more appetizer recipes? Check my scrumptious black olive tapenade here, or my raw vegan garlic dip (called aïoli in Provence, very traditionnal, yep I like honoring my origins!).

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