Recipe: Spinach Chips

“Mama, can I please have more spinach chips?” my two-year-old begged.

“Yes, but finish the rest of your food first,” I said. As I answered, I could hardly keep from chuckling. Since first trying these delicious spinach chips, “more spinach” has been a regular request at our dinner table. Spinach has become a reward for finishing the rest of their food.

A bed of spinach

I planted a whole bed of spinach, just to keep up with the demand.

We’ve made this recipe so many times, I thought it was high time to share our own favorite varieties.

Spinach (or Kale) Chips

Spinach chips tossed in oil

Ingredients:

  • Fresh spinach (or kale)
  • Olive oil
  • Salt

Our favorite flavors (optional):

  • Fresh garlic & a touch of cayenne (I use about one clove per of garlic plus a teensy dash of cayenne per panful) OR
  • Lemon juice & pepper (about half a squeezed lemon and a generous dash of freshly ground pepper per panful)

Spinach chips ready to bake

Instructions:

  1. Preheat oven to 325° for spinach [or 300° for kale].
  2. Wash spinach thoroughly and pat dry
  3. Toss very lightly with olive oil and sprinkle generously with salt
  4. Add flavors, if desired, and toss thoroughly
  5. Spread in a single layer on pan.
  6. Bake for 7-12 minutes, depending on the size of your spinach. The chips should be paper thin and crisp.

Enjoy!

 May be linked up at Mama MomentsGrowing HomeWalking Redeemed, Fabulously Frugal Thursday, & Graced Simplicity

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