I’ve wanted to make spinach chips for a long time. Yesterday, I finally did so that I would have something to snack on during my elimination diet. I learned it is a very imprecise process, but I will tell you what I did to make this delicious, healthy snack.
You will need:
Bowl or other method of applying oil
Spinach (washed and dry) – as much or as little as you want
Olive oil – sufficient to coat the spinach
Seasonings – less than you think, since the spinach is being dehydrated
- Preheat oven to 350.
- Coat spinach leaves in oil (I use olive oil). This can be done with a mister if you have one, it can be brushed on, or you can toss the spinach in a bowl with the oil. I did this last one. I used 1 tbsp oil for whatever 5 oz-1 cup of spinach is (sorry, I didn’t think to measure until it was too late). Make sure the spinach is thoroughly coated, but not soaked.
- Add seasonings. I added 1/4 tsp garlic salt to half and 1/4 tsp garam masala to the other half.
- Lay out on a baking sheet lined with parchment paper. Do not let the leaves overlap. Bake until crispy – 10-12 minutes. More like 15 if you forget the parchment paper like I did. Don’t forget the parchment paper. The spinach won’t cook well and it will stick to the sheet and you will have spinach crumbs rather than chips and the sheet will look like this:
The good news, though, is that I still had some surviving chips and they tasted fantastic. Well, the garlic salt ones were a little too salty. I would recommend garlic powder instead. I added the crumbs to my gingered carrot soup and it was quite good.