These crispy baked spinach chips are a quick and delicious snack, ready in just 10 minutes! Packed with nutrients, they’re a flavorful alternative to traditional potato chips, making them a great choice for a light and crunchy treat. If you love kale chips, you’re going to adore these easy-to-make spinach chips!
Baked Spinach Chips Recipe
You’re probably familiar with kale chips and apple chips , but have you ever tried spinach chips? If not, I hope this post will change that! These spinach chips are light, crispy, and melt in your mouth, offering a satisfying crunch that’s hard to resist. If you enjoy crispy snacks like kale chips, you’ll definitely want to give these a try!
With an abundance (to say the least) of fresh spinach in the garden, I was looking for creative ways to use up these vibrant leaves. Then it hit me—kale and spinach have a similar texture, so why not try making spinach chips? And sure enough, it worked! These spinach chips are just as delicious and easy to make as their kale counterpart.
Spinach chips are a perfect alternative to a bowl of potato chips, offering that same satisfying crunch without the heaviness. If you’re a fan of crispy snacks, you’ll love these as much as kale chips! Looking for more ways to enjoy kale? Be sure to check out my collection of kale recipes for more ideas!
How to Make Spinach Chips
Prepare baking sheets by covering them with parchment paper. This makes cleanup easy! Depending on how big your spinach leaves are you will need 2-3 baking sheets.
Add spinach to a large bowl and add olive oil on top (tip: I always buy olive oil in bulk to save money). Using your hands, massage the spinach to make sure each leaf is coated in oil.
In a single layer, place spinach on baking sheets.
In a small bowl, mix cumin, paprika, cayenne pepper and salt. Sprinkle this seasoning on top of each leaf.
Tip!
Make the spinach chips your own in this step. I like the seasonings in the recipe, but you can also make them really simple by only using salt. It’s up to you! They’re delicious both ways!
Bake for 8-10 minutes, or until crispy. They will burn quick so make sure to keep an eye on them. Depending on the size of your spinach, you might need more time. Do increments of 1 minute until they are crispy.
Serve in a bowl and happy snacking! I hope you enjoy these baked spinach chips!
How to keep spinach chips from getting soggy?
Make sure the spinach leaves are dry before adding them to the bowl and massaging them with oil. If you’re using organic spinach straight from your garden, you can skip washing them (just give them a quick dusting off), but if you’re using store-bought spinach, it’s best to wash it first.
Dry the spinach completely, patting it dry with towels, or my secret tool is a salad spinner ! I like using a salad spinner to dry all my greens and herbs!
How To Store Kale Chips
Spinach chips are best enjoyed fresh, but they will stay crispy for 2-3 days when stored in an airtight container in a cool, dry place.
Pin for later:
Ingredients
- ▢ 5 cups Spinach leaves (equals about half a pound)
- ▢ 2 tablespoons olive oil
- ▢ 1 teaspoon ground cumin
- ▢ 1/4 teaspoon paprika
- ▢ 1/8 teaspoon cayenne pepper
- ▢ 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place the spinach leaves in a large bowl. Add olive oil on top of spinach and massage with your hands until all leaves are coated.
- Lay spinach leaves out on parchment paper so they aren’t touching each other. Do this until all spinach is gone. Depending on the size of your spinach you might need more than 2 baking sheets.
- In a small bowl add cumin, paprika, cayenne pepper and salt and stir to combine. Sprinkle this seasoning on top of all the spinach leaves.
- Place in oven and bake for 8-10 minutes, watching them carefully so they don’t burn. If they aren’t crispy after 10 minutes, bake for 1 more minute. Repeat until they are crispy.
- Remove from oven and allow to cool down to touch and enjoy!
Video:
These crispy baked spinach chips are a quick and delicious snack, ready in just 10 minutes! Packed with nutrients, they’re a flavorful alternative to traditional potato chips, making them a great choice for a light and crunchy treat. If you love kale chips, you’re going to adore these easy-to-make spinach chips!
Baked Spinach Chips Recipe
You’re probably familiar with kale chips and apple chips , but have you ever tried spinach chips? If not, I hope this post will change that! These spinach chips are light, crispy, and melt in your mouth, offering a satisfying crunch that’s hard to resist. If you enjoy crispy snacks like kale chips, you’ll definitely want to give these a try!
With an abundance (to say the least) of fresh spinach in the garden, I was looking for creative ways to use up these vibrant leaves. Then it hit me—kale and spinach have a similar texture, so why not try making spinach chips? And sure enough, it worked! These spinach chips are just as delicious and easy to make as their kale counterpart.
Spinach chips are a perfect alternative to a bowl of potato chips, offering that same satisfying crunch without the heaviness. If you’re a fan of crispy snacks, you’ll love these as much as kale chips! Looking for more ways to enjoy kale? Be sure to check out my collection of kale recipes for more ideas!
How to Make Spinach Chips
Prepare baking sheets by covering them with parchment paper. This makes cleanup easy! Depending on how big your spinach leaves are you will need 2-3 baking sheets.
Add spinach to a large bowl and add olive oil on top (tip: I always buy olive oil in bulk to save money). Using your hands, massage the spinach to make sure each leaf is coated in oil.
In a single layer, place spinach on baking sheets.
In a small bowl, mix cumin, paprika, cayenne pepper and salt. Sprinkle this seasoning on top of each leaf.
Tip!
Make the spinach chips your own in this step. I like the seasonings in the recipe, but you can also make them really simple by only using salt. It’s up to you! They’re delicious both ways!
Bake for 8-10 minutes, or until crispy. They will burn quick so make sure to keep an eye on them. Depending on the size of your spinach, you might need more time. Do increments of 1 minute until they are crispy.
Serve in a bowl and happy snacking! I hope you enjoy these baked spinach chips!
How to keep spinach chips from getting soggy?
Make sure the spinach leaves are dry before adding them to the bowl and massaging them with oil. If you’re using organic spinach straight from your garden, you can skip washing them (just give them a quick dusting off), but if you’re using store-bought spinach, it’s best to wash it first.
Dry the spinach completely, patting it dry with towels, or my secret tool is a salad spinner ! I like using a salad spinner to dry all my greens and herbs!
How To Store Kale Chips
Spinach chips are best enjoyed fresh, but they will stay crispy for 2-3 days when stored in an airtight container in a cool, dry place.
Pin for later:
Ingredients
- ▢ 5 cups Spinach leaves (equals about half a pound)
- ▢ 2 tablespoons olive oil
- ▢ 1 teaspoon ground cumin
- ▢ 1/4 teaspoon paprika
- ▢ 1/8 teaspoon cayenne pepper
- ▢ 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place the spinach leaves in a large bowl. Add olive oil on top of spinach and massage with your hands until all leaves are coated.
- Lay spinach leaves out on parchment paper so they aren’t touching each other. Do this until all spinach is gone. Depending on the size of your spinach you might need more than 2 baking sheets.
- In a small bowl add cumin, paprika, cayenne pepper and salt and stir to combine. Sprinkle this seasoning on top of all the spinach leaves.
- Place in oven and bake for 8-10 minutes, watching them carefully so they don’t burn. If they aren’t crispy after 10 minutes, bake for 1 more minute. Repeat until they are crispy.
- Remove from oven and allow to cool down to touch and enjoy!
Video:
Baked Spinach Chips
Ingredients
- 5 cups Spinach leaves (equals about half a pound)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place the spinach leaves in a large bowl. Add olive oil on top of spinach and massage with your hands until all leaves are coated.
- Lay spinach leaves out on parchment paper so they aren’t touching each other. Do this until all spinach is gone. Depending on the size of your spinach you might need more than 2 baking sheets.
- In a small bowl add cumin, paprika, cayenne pepper and salt and stir to combine. Sprinkle this seasoning on top of all the spinach leaves.
- Place in oven and bake for 8-10 minutes, watching them carefully so they don’t burn. If they aren’t crispy after 10 minutes, bake for 1 more minute. Repeat until they are crispy.
- Remove from oven and allow to cool down to touch and enjoy!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
