When I set out to develop this recipe, I assumed that roasting the cabbage leaves at high heat would be the best way to get dark, crispy cabbage chips in a short amount of time. In fact, it’s how you get burnt and bitter cabbage chips that are also somehow floppy. After some research, I tried again at a lower oven temp, which was key to slowly driving off the moisture in the leaves while gradually caramelizing them. When cabbage is cooked this way—low and slow—it becomes really mellow and sweet. That provides the ideal flavor canvas for salty cheese and tingly black pepper, and the texture of the chips is super light and very crisp. Into it!