1 small savoy cabbage separated cored for another use
Equipment
baking sheet
paper towels
baking paper
oven
wire rack
slotted spoon
Directions
Place oven racks in upper and lower thirdsof oven; preheat to 200°F. Working in severalbatches, cook cabbage leaves in a large potof boiling salted water just until translucentand bright green, about 2 minutes perbatch. Using a large slotted spoon,immediately transfer leaves to a large bowlof ice water; let cool.
Drain cabbage leaveswell and dry thoroughly.
Set a wire rack inside each of 2 largerimmed baking sheets. Arrange cabbageleaves on racks in a single layer.
Bake untilcompletely dry and crisp, about 3 hours.Season with salt. DO AHEAD: Cabbage chipscan be made 8 hours ahead. Store chipsat room temperature loosely layeredbetween parchment paper or paper towels.
