Rookie Chef: Spinach chips
blog by Kathryn Przybyla • March 06, 2013 @ 1:04pm
I usually like to snack when I first get home from work. Nothing too crazy or big, but a couple bites here and there of something.
Finding healthy snacks that are affordable and delicious can sometimes pose a problem. Looking into my fridge, I had realized I had an entire bag of spinach (intended for this week’s salad lunches) that I had mistakenly forgot about. Realizing I couldn’t devore that many greens on my own, I went searching for recipes to toss them in to enjoy.
Hence came the spinach chips.
Baked and seasoned, these little crisps were actually very close in taste to a regular potato chip with much less grease. I used the recipe from Diva’s Can Cook for this veggie experiment. For your own cooking, head over to their website for the full breakdown of how to cook these little snacks.
Total time—10 minutes
Start by preheating your oven to 350 degrees for the spinach to bake.
2 cups fresh spinach (we used one bag from the grocery store)
Few drop of extra virgin olive oil (we used olive oil, and they really mean a FEW drops)
McCormicks Italian Blend Seasoning (we used seasoned salt, pepper, garlic powder and italian seasoning)
Starting off, place the spinach in a large bowl and sprinkle in a few drops to coat the spinach. I was a little excited and used a spoonful—that ended up being too much for my first batch of spinach chips. Really the oil is just there to have the seasoning stick to it, and so they don’t stick to the baking sheet. Use it sparingly.
I then took a baking sheet and covered it in aluminum foil, where the chips were going to bake. Taking the spinach from the bowl, I spread them over the sheet, making sure not too many overlapped. While spread out I seasoned my first batch with seasoned salt and italian seasoning. My second batch was seasoned with pepper, salt and garlic powder.
You can taste the leaves as their seasoned to make sure you get a good flavor before baking. Go easy at first with the salt, you can always add more.
Popping the sheet in the oven, the recipe called for 8 minutes. After checking the spinach, I left it in for an additional 2 minutes (for a total of 10) to make sure they were nice and crisp. This could have been a result of my overuse of the olive oil to coat them too.
Taking them out of the oven, they looked less desirable than I had hoped. But surprisingly, still really good. I peeled the spinach chips off the baking sheet and placed them in a bowl to munch on later. They actually stayed in “chip form” and were crunchy to the taste.
Next time, I’ll be sure to go easy on the oil and maybe experiment with some different spices like cajun, red pepper flakes or even hot sauce for an extra kick. For my first batch of spinach chips though, I was pleasantly surprised. These are definitely something I would make again for when I really want a healthy snack.
Spinach chips: a very good snack.