Crispy Spinach Chips

Crispy Spinach Chips
Staff Writer
Crispy Spinach Chips

Elaina Samardzija

Crispy Spinach Chips

"I don’t like spinach, and I’m glad I don’t, because if I liked it I’d eat it, and I just hate it."

Clarence Darrow

Ha! Circa "20 some years" ago, if you would ask me to eat spinach, that quote right there would’ve been exactly what I would’ve said. I can still recall my parents waiting persistently at the dinner table 'til near bedtime waiting for me to swallow my last bite of cooked spinach from my plate. No joke. And to be honest, I’m still unsure of eating a boiled pile of the stuff...

However, I do love spinach in many other forms, especially raw in a salad. Fresh... I’ll eat it every single day! In chip form... just as often. Crispy, crunchy chips are my kryptonite. My kind of "chocolate cake" if you will.

Now here’s my new little tip when roasting... instead of using parchment paper, place a cooling rack on your baking sheet and place the spinach leaves on top... this will create a wonderfully new crispy texture to the chips. I also found it makes them turn less brown and it actually gives them a little bit of a "crinkled chip" look and texture. To me, this tasted better than placing them on the pan. When doing that, I found them to be too flat and paper like, rather than like a crispy, crunchy, glorious chip.

Hope you all enjoy!

Ingredients

  • 2  cups  spinach, stemmed
  • ½-1 tablespoon extra-virgin olive oil
  • ½-1 teaspoon coarse sea salt
  • ½-1 teaspoon crushed ancho chile
  • Zest of ½ lemon

Directions

Preheat the oven to 350 degrees.

Place the spinach in a large bowl and toss with the olive oil. Season with salt and crushed ancho chile and toss to coat.

Place a cooling rack on top of a baking sheet, and place all of the spinach leaves on the cooling rack in 1 layer. Grate the lemon zest over the spinach. Bake in the oven for 10 minutes, but make sure to watch them in case they start to get too dark. Remove from the oven and enjoy.

Nutritional Facts

Total Fat
52g
74%
Sugar
7g
8%
Saturated Fat
24g
100%
Cholesterol
472mg
100%
Carbohydrate, by difference
24g
18%
Protein
32g
70%
Vitamin A, RAE
976µg
100%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
506µg
100%
Calcium, Ca
660mg
66%
Choline, total
244mg
57%
Fiber, total dietary
3g
12%
Fluoride, F
19µg
1%
Folate, total
292µg
73%
Iron, Fe
5mg
28%
Magnesium, Mg
120mg
38%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
556mg
79%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
2264mg
100%
Vitamin D (D2 + D3)
3µg
20%
Water
283g
10%
Zinc, Zn
3mg
38%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.