The internet has been abuzz with kale chips for a while. I see recipes all over Pinterest. I hear them mentioned on food blogs and on Facebook. I even saw references on a Ted Talk. When I started this elimination, I wanted to make sure I wasn’t defaulting to only meat and grains every night out of convenience. I wanted to make sure that we got some wholesome greens also. And so I bought a large tub of spinach and imagined lots of salads.
Unfortunately, I forgot that most of our pre-owned salad dressings don’t meet up with our restrictions. So, I decided to try making spinach chips. I loved them. Husband thought they were pretty good. He’s never been much for potato chips, and so spinach chips didn’t excite him that much either. That was fine, more for me.
They are super easy but can be time consuming (since each leaf needs to be arranged individually).
1T Oil of Your Choice (I used peanut oil).
Salt and Pepper to Taste
2 Cups Baby Spinach
You’ll need: cookie sheets, parchment paper, and mixing bowl
Preheat the oven to 250 F.
- In a bowl, combine spinach, oil, salt and pepper.
- Place parchment paper over the cookie sheets. Arrange spinach leaves across parchment paper in a single layer.
- Bake at 250F for 15 minutes. Additional time may be needed to make the chips crispy enough. Continue to bake at 5 minute intervals until the chips are crispy.
- Allow to cool, and eat.