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12 good-quality cabbage leaves, remove tough, centre stalk
2 Tbsp good-quality oil
1 tsp sea salt flakes
½ tsp cumin or caraway seeds
Preheat oven to 120degC. Place cooling rack over rimmed baking trays.
Peel the outer leaves from the cabbage, cut out the tough centre stalk, and tear the larger leaves in half.
Place in a large bowl and drizzle over the oil, season with salt and spices, toss gently together and arrange in a single layer on the trays.
Bake until the leaves go golden and become crisp (25-40 minutes).
Allow to cool completely before eating.
Cabbage crisps will store in an airtight container for up to three days.