DIRECTIONS:
 

1. Preheat the oven to 120 C° (degrees).
    

2. Line 2 large baking trays with baking paper paper.
    

3. Remove leaves from the stems, wash under cold water and then shake off any excess water. 
    

4. Once they are dry rip them into bite size pieces and place them in a large bowl. 
    

5. Cover with the olive oil, thyme, salt and pepper and lightly toss the cabbage pieces until they are lightly coated in the oil and seasoning.
    

6. Spread out the savoy cabbage onto the two oven racks in a single layer each, making sure not to overcrowd the leaves.
    

7. Bake for 45 minutes or until they are completely dry and crisp. Let the chips cool before eating! 

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Note: You can store the chips in an airtight container for up to a week!