Crispy Spinach Chips

Crispy Spinach Chips are pretty cool things. Crunchy, nutrient rich and tasty without the guilt. And very easy to prepare.

Most recipes for spinach chips use baby spinach. If you’d like to use that instead of the regular spinach called for in this recipe, do so by all means. I’ve used ordinary spinach leaves because they are easily available and I usually have them in my fridge.

I once tried making kale chips pretty much the same way and they tasted good too. So you can try this recipe with kale as well. But honestly, I prefer spinach over kale for reasons of availability, cost and flavour. So I like these Crispy Spinach Chips better than the kale ones.

Besides being a much healthier snack overall, these Crispy Spinach Chips are  also a good crunchy treat for those following low carb eating plans.

This is also a keto friendly recipe for folks eating according to that particular meal / diet plan.

Crispy Spinach Chips

 

Recipe Type: Starter & Snack    Author: Alice In Eatland 

Prep Time: 5 Minutes    Cook Time: 10 Minutes    Total Time: 15 Minutes

Serves: 1

 

Crispy Spinach Chips – crunchy & delicious without the guilt! These baked nutrient dense chips make a super healthy snack. Gluten free. Low carb.

 

INGREDIENTS

• Handful of spinach leaves (can be 1/2 to 1 cup of spinach leaves, depending how many you wish to eat)
• 1 teaspoon or so of olive oil
• Sea salt OR regular salt
• Extra flavourings such as chaat masala, garlic powder etc.

 

METHOD

1. Preheat oven to 180 degrees C / 350 degrees F.
2. Wash the spinach leaves and dry thoroughly with sheets of kitchen paper.
3. Line a baking sheet with wax paper.
4. Toss the spinach leaves with a little olive oil. You don’t need a lot; just enough so that the leaves are very lightly coated with the oil. I find it easier to rub the oil onto the leaves with my fingers.
5. Sprinkle salt and any additional flavouring of choice lightly on both sides of each oiled spinach leaf.
6. Place the leaves on the prepared baking sheet in a single layer.
7. Bake 5 – 10 minutes or until the spinach leave edges begin to curl away from the baking sheet. The leaves will darken in places, shrink & curl a bit and look dryish.
8. Keep an eye on the spinach so that it doesn’t burn. It’s okay if the leaves turn brown in places while baking but don’t let them over brown.
9. Remove the baked spinach leaves carefully from the baking sheet, preferably to a wire rack or wire colander to minimise surface contact so the chips remain crisp.
10. These can soften with time so they are best eaten immediately after baking.