I love to cook and bake, and I enjoy the process of creating and modifying recipes.
Move over, potato chips! As people, myself included, work towards a healthier lifestyle, they seek out healthier foods to eat. Spinach chips are a healthier snack alternative to highly processed store-bought potato chips. Spinach chips are made by baking spinach leaves. They seem to be coming into their own and becoming more popular.
Quick and Easy to Make at Home
In addition to being healthy, spinach chips are quick and easy to make at home. I have also tried to make my own zucchini chips as well as banana chips. While those came out all right, they didn't come out as crispy as I'd hoped. This is one reason why I love spinach chips the most.
Since I have started eating spinach, especially baby spinach, I have grown practically obsessed with this leafy green. I had heard of kale chips before, but personally I'm not fond of kale. To me, they seem pretty bitter in taste. Ever since I found out about spinach chips, I knew I just had to give it a try!
Long story short, I became obsessed with spinach chips. I began playing around with different flavors, and using a basic recipe as the foundation. Thus, I created these truffle garlic and Himalayan salt spinach chips.
To make this I use black truffle garlic olive oil (pre-mixed and bought at a local specialty olive oil store) and Himalayan pink salt.
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Sea Salt Variation
Another delicious flavor, should you want it a little plainer, is sea salted spinach chips. All you have to do is swap out the truffle garlic olive oil for regular extra virgin olive oil, and swap out the pink salt for sea salt. You can also if you want, swap out just the oil and keep the Himalayan salt to make Himalayan pink spinach chips. It doesn't matter what you decide to do, you can still follow the steps below as it works with most combinations.
Anyway, I hope you enjoy these spinach chips! Without further ado, here is my truffle garlic and Himalayan salt spinach chips recipe:
|Prep time||Cook time||Ready in||Yields|
1 batch of chips
- 2 cups whole baby spinach leaves, washed (choose large, healthy-looking leaves)
- 3 teaspoons black truffle garlic olive oil
- 2-3 pinches Himalayan pink salt, to taste
- Pam cooking spray (or your preferred brand)
- Preheat the oven to 325°F. Line a baking sheet with aluminium foil and spray with cooking oil. I use two baking sheets per batch. Set aside.
- Rinse the baby spinach leaves and place the washed leaves in a bowl. Add the black truffle garlic olive oil. With a spoon, mix it well without breaking or tearing the leaves.
- Sprinkle the Himalayan pink salt onto the leaves and mix well until all leaves are coated.
- Arrange the coated spinach leaves on the foil-lined baking sheet in a single layer without any overlaps. (Tip: Make these chips in batches. Do not overcrowd the baking sheet. Every leaf should be exposed to the heat.)
- Bake in the oven for 6 minutes. Remove them from the oven and carefully flip over the leaves.
- Put the spinach leaves back in the oven to bake a little more. Bake in the oven for another 6 minutes. This is so we can get the spinach chips to be crispy and chip-like, and make sure both sides get the same amount of exposure.
- Remove them from the oven and let them cool on the baking sheet for another 2 minutes.
- Using a spatula, transfer the chips to a bowl or plate.
- Serve with a refreshing beverage and enjoy!
Now that I've discovered healthy homemade spinach chips, I plan on giving up greasy store-bought potato chips for good. I hope you enjoy these spinach chips as much as I do! Happy cooking!
© 2014 Alyssa Scheidemann