1. Center a rack in oven and heat to 225 degrees. Set a wire rack in a baking sheet and set aside.
2. Remove core from cabbage, then tear leaves into 2" pieces and transfer to a large bowl. Toss with oil, 1/4 teaspoon salt, and a large pinch of pepper and arrange in a single layer on wire rack.
3. Bake until lightly browned and very crispy, about 1 1/2 hours. Let cool 5 minutes before eating. Store at room temperature for up to 1 day.
Source: Hannaford fresh Magazine, March-April 2021