Prep the cabbage: Remove any tough or wilted outer leaves. Cut the cabbage into quarters through the core. Slice out the core from each quarter. Separate the leaves and tear them into chip-sized pieces, about the size of your palm or smaller.

Dry thoroughly: Rinse if needed, then pat very dry with clean towels. Moisture is the enemy of crispiness, so take a minute to really dry the leaves.

Season in a bowl: In a large bowl, toss the leaves with olive oil until lightly coated—aim for a thin, even sheen. Sprinkle on salt, pepper, garlic powder, and smoked paprika. Toss again to distribute seasonings.

Preheat the air fryer: Set to 350°F (175°C) for 3–4 minutes. Lightly spray the basket if sticking is a concern.

Load in a loose layer: Arrange cabbage leaves in a single, loose layer. Overcrowding leads to steaming. Work in batches if needed.

Air fry until crisp: Cook for 4–6 minutes, shaking the basket or flipping leaves halfway. Start checking at 4 minutes; thin leaves can brown quickly. You want edges golden and centers crisp-tender.

Finish and season: Transfer chips to a bowl. While hot, sprinkle nutritional yeast or Parmesan if using. Taste and adjust salt.

Repeat with remaining leaves: Continue cooking in batches. If the basket builds up moisture, wipe it out between batches to keep chips crisp.

Cool briefly: Let chips sit 2–3 minutes on a wire rack or paper towel. They crisp up a bit more as they cool.