This isn't really a recipe, it's more of a suggestion/experiment. One which I thought went quite well, actually. A light, healthy snack for when you're craving salt, but not oil. They're cheerful, bright green, and paper thin. The crispiest melt on your tongue like tissue paper in the rain. Some remained a little more on the moist side (god, I hate that word. I don't know why. But I have to use it because that's what they were), but were still salty and tasty. Please don't expect potato chips, though. It's still spinach, after all.
Tuesday, February 17, 2009
And it's not a bad way to put down a bag of baby spinach, either (if you're lazy and buy the bag, and why not? It's not a real recipe, so you don't need to hold yourself to any standards of hard work). I stuck with salt for most of them, but one batch got the royal treatment with a little dried basil. Turns out, spinach loves basil. And I do too.
Baked Spinach Chips
One bag of baby spinach
Herbs of your choosing (I tried basel, but experiment and see what you like!)
Pepper, if you like
Cover a baking sheet with parchment paper and lay the spinach in a single layer on top. Sprinkle with salt, pepper, herbs...
Bake in an oven preheated to 350 for around 7 minutes. Maybe a bit more, maybe a bit less. They should turn crispy and wafer thin. Carefully peel off the paper and enjoy.
UPDATE: Some readers have had trouble with the spinach sticking. It's important that you use parchment paper on your baking sheets, as stated in the recipe, to avoid this. Wax paper and tin foil won't work, and obviously a bare baking sheet won't do it, either. You can find parchment paper in most good grocery stores or baking shops.