Baked Spinach Chips are made with fresh spinach. They’re the perfect, salty, healthy snack!
You are probably familiar with kale chips but are you friends with spinach chips? If not, I hope this post will change that. With a overabundance (understatement) of fresh spinach I was trying to come up with unique ways on how to use these beautiful leaves. Then I thought… kale is kinda like spinach in texture.. I wonder if I can make spinach chips? Let me tell you, you can! And honestly, I think these are better than kale chips. The chips just melt in your mouth. I am totally guilty of just wanting to eat a few, then I come back and get a entire bowl’s worth. But it’s spinach I’m eating so it’s a guilt free snack. I love guilt free snacking, don’t you?
The seasoning I’m giving in this recipe is my favorite way to have them as it adds a touch of spice – a little cumin, paprika, cayenne and sea salt. Yum! Also I didn’t make these with olive oil, but instead my new favorite: coconut oil. You can then eat them as is, or add a little bit of fresh salsa on top. This just brings it past the amazing mark, I love it.
- 1/2 pound Spinach leaves
- 2 tablespoons coconut or olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Preheat your oven to 350.
- Line your cookie sheets with parchment paper.
- Place your spinach leaves in a bowl, add oil and massage so all leaves are coated.
- Lay the spinach leaves out on the parchment paper so they aren't touching each other. Depending on the size of your cookie sheets, you might have to do a few batches.
- Sprinkle your seasoning on top of the spinach leaves.
- Bake for 8-16 minutes. Watch them carefully as they will burn. Remove from oven when they are crispy. The bigger the leaves, the more time they will take.
- Let spinach chips cool down and then enjoy!
So now first let me proudly brag about this spinach we picked… I have enough spinach to make chips to last the entire year.
Oh and the spinach leaves? Gosh, they are so pretty.
Take your spinach leaves off the stem.
Spinach, you won my heart.
Now get your spices. Keep in mind if you are doing multiple batches of these chips due to cookie sheet size (I did 4 cookie sheets full) to evenly distribute the seasoning.
Sprinkle on top.. and into the oven it goes..
And out of the oven it comes. Beautiful!
The smell of these chips are amazing, and I’m told very strong. When Matthew opened up my jar later on filled with them he was hit by this glorious smell.