Crispy Spinach Chips

Crispy Spinach Chips
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!

1
Servings
147
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
11g
18%
Sugar
1g
N/A
Saturated Fat
2g
8%
Protein
4g
7%
Carbs
11g
4%
Vitamin A
412µg
46%
Vitamin B6
0.6mg
29.5%
Vitamin C
32mg
54%
Vitamin E
3mg
14%
Vitamin K
296µg
100%
Calcium
75mg
7%
Fiber
5g
20%
Folate (food)
128µg
N/A
Folate equivalent (total)
128µg
32%
Iron
3mg
18%
Magnesium
64mg
16%
Monounsaturated
7g
N/A
Niacin (B3)
1mg
6%
Phosphorus
60mg
9%
Polyunsaturated
2g
N/A
Potassium
682mg
19%
Riboflavin (B2)
0.4mg
23.9%
Sodium
260mg
11%
Zinc
0.5mg
3.4%

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