Crispy and delicious, these Spinach Chips are packed with nutrients and come together in no time!
Spinach chips remind me of the kale chip recipe I used to make all the time right before I graduated high school. I would drench kale in olive oil, then season it with salt, lemon, and red chili flakes and bake until crisp. Then life got busy, and I no longer had time to make them. Luckily, I found a brand at the grocery store that I loved and couldn’t get enough of! They are a little pricey, but the zesty nacho flavor is out of this world. I occasionally treat myself to them, but a lack of time isn’t really an issue anymore these days. Which leads me to these delightful and healthy spinach chips that not only taste great on their own and are perfect for snacking, but also make a beautiful garnish on salads, bowls, and dishes of all sorts!
These chips are crunchy, packed with flavor, and mighty delicious. Make them at the beginning of the week and keep them on hand for the days when you’re short on time, or whip them up for a quick after-school or after-work snack.
Are Spinach Chips Healthy?
These chips are nutritious and delicious. And if you are a snacker and love chips like me, then you will be whipping these up all the time. They are guilt-free, gluten-free, made with a few simple ingredients, and loaded with nutrients. Spinach has vitamin A, vitamin C, vitamin K, iron, folate, and potassium. It’s also a great source of fiber. Overall, this is a great recipe for all diets and is a healthier alternative than a bag of nutrient-empty potato chips.
Recipe Variations
There are so many ways to mix this recipe up! You can use this recipe as a template to make almost any veggie chip. Swap your spinach for kale for an even crunchier snack. Or, consider thinly sliced zucchini, beets, sweet potatoes, collard greens, chard, mustard greens, or carrots. The list goes on and on. You can keep it simple and season your chips with just olive oil and salt or step it up a notch and create different flavors that mimic your favorite types of chips. For example, I love lime-flavored everything and like to add a splash of fresh lime juice and zest to mine. For the non-vegans, I suggest sprinkling them with Parmesan cheese. Additional seasonings that taste great with these chips are cumin, paprika, cayenne pepper, and onion powder.
How Do I Store Leftovers?
Once baked, allow the chips to cool completely. Store them in an airtight container and place them in a cool, dry place. They will stay crispy for 2-3 days.
Serving Suggestions
Pop these tasty snacks in a large bowl and enjoy! Or use them to top salads for added texture and flavor. Try them in this Superfood Quinoa Salad With Blueberries And Cacao Nibs or this Vegan Broccoli Salad that is both crunchy and creamy. You can also pair your spinach chips with a dipping sauce of choice. I personally love to crumble them over Sesame Noodles.
Ingredients
- 4 cups spinach leaves
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Place the spinach leaves in a large bowl. Drizzle with olive oil and toss until all leaves are evenly coated. Season with salt, pepper, garlic powder, red pepper flakes.
- Lay the spinach leaves out on the prepared baking sheets in a single layer, ensuring they do not overlap.
- Bake in the preheated oven for 8-10 minutes, or until the leaves are crispy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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