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.

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

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)

Instructions:

Preheat oven to 325° for spinach [or 300° for kale].
Wash spinach thoroughly and pat dry
Toss very lightly with olive oil and sprinkle generously with salt
Add flavors, if desired, and toss thoroughly
Spread in a single layer on pan.
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 Moments, Growing Home, Walking Redeemed, Fabulously Frugal Thursday, & Graced Simplicity