If you’ve been following along with my blog, you know that I love my leafy greens. Or, more specifically, I love the fact that I’ve finally found a way to eat them that I can appreciate.
In the past, I’ve come up with a great baked kale chips recipe.
More recently, I’ve succeeded in making swiss chard chips. If you haven’t tried them yet, they taste incredible!
However, despite a couple of attempts in the past, I have had no success in coming up with a spinach chips recipe…. until now!
My Spinach Chips Recipe
Previously, I had serious issues with spinach chips sticking to the pyrex baking dish I was using. However, as part of my work with the swiss chard chips I found a workable solution.
The starting point for all three recipes is the same. Fill a baking tray or pyrex dish with leaves that are lightly coated in oil. At this stage, you can add in whatever spices you want to add. I typically season my chips lightly with salt.
Preheat your oven for 300 degrees and put in the baking tray. Set the timer for 10 minutes. However, as with any of these recipes, the specifics vary a bit from oven-to-oven, so peek into the oven occasionally after about 7 minutes just to make sure nothing is burning.
After 10 minutes, take out the baking tray and carefully flip the spinach leaves. They get thinner as they bake, so if you don’t add in the flipping stage, you might end up peeling them off the bottom of the baking tray.
After flipping, put the dish back into the oven for another 5 minutes. Once again, monitor it at this stage. If you’ve put on too much oil, you may need to leave the spinach chips in the oven for a bit longer to become properly crisped. Or, if you have an especially energetic oven (or used less oil) they might crisp up in 3-4 minutes.
Your end result will look something like this:
They might not look all that pretty, but they’re healthy, and they can be snacked on like potato chips (but without the guilt)!