Chips are an essential snacking food because they hit on my two favorite food groups: salties and crunchies. But did you know you can make chips with spinach? No, not blending and mixing them with flour…just by baking the spinach leaves (similar to kale chips)!
Betcha can’t Eat Just One
They’re made in the oven, so you don’t need any out of the ordinary gear to make spinach chips. Low in carbs and calories, spinach chips retain much of the same nutritional benefits of raw spinach (thanks to a low cooking temperature). They are SO easy to make. Like…really easy!
You’ll need Three things
If you’re looking for a low-carb chip recipe with un-fussy ingredients, then this is it!
Spinach: I prefer to use baby spinach leaves because they are perfectly bite-sized, but any type of spinach will work. Seasoning: Just a little salt and pepper work great here! Oil: I use olive oil but avocado oil will work too to help encourage crisping.
The process looks like this
I don’t think I need to hold your hand making these chips because of how simple they are. (I might have to hold your hand back from digging into these crispy snacks before they cool though!)
Why It Works (Hint: It’s Not Magic)
Bake, don’t air fry: I know I love my air fryer just as much as the next person. But spinach leaves are so light they just fly up when hot air is shooting from every which way. Season after baking: Because they need to bake low and slow, the salt and pepper tend to lose their flavor. I found it best to season just before serving, similar to seasoned fries. Don’t drench the leaves in oil: This leads to soggy chips. We want the leaves just barely coated in oil so they will have a nice crunch and slight golden color.
