"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!
- 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
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.