Hoppy Monday everybunny!
I am so excited to announce that I am taking over the Natural Delights Medjool Dates Facebook page this week! I have a special recipe for tomorrow and I’m hosting a live chat this Thursday (1/9) at 12pm (noon) PST! The live chat will take place on the Natural Delights Facebook page, so if you have any questions about cooking or weight loss, be sure to join me!

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This could be my new favorite recipe. I’m calling it right now, Spinach Chips are the new Kale Chips. Actually, I’m probably way late to this party since I remember a few readers mentioning spinach chips before haha. But man oh man are they good! They literally melt in your mouth. I’m pretty sure you’re going to LOVE these. They’re super easy to make, have a short baking time, and only 4 ingredients! What’s not to love? They’re the ultimate healthy snack!

My friend Anna Marie and I just ate the entire batch of them, so I’m not sure how well they store if you have leftovers. Pretty high change you will eat these in one sitting, but no shame or guilt, they’re actually good for you! Completely gluten-free, vegan, low-calorie, and awesome! Not to mention, packed with vitamins and minerals!

Spinach-Chips96 Facts About Spinach:

  • Filled with powerful antioxidants such as vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium, which combat the onset of osteoporosis, atherosclerosis and high blood pressure.
  • One cup of spinach contains over 337% of the RDA of vitamin A that protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts.
  • One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, and curbs overeating.
  • The abundance of vitamin K contributes to a healthy nervous system and brain function.
  • Contains two anti-inflammatory epoxyxanthophylls; Neoxanthin and violaxanthin.
  • Packed with magnesium, folate, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, and a great source of selenium and niacin.

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Spinach Chips
Serves 1-2

2 large handfuls of spinach (I used about 1/2 the bag)
1 Tbsp olive oil
1/2 Tbsp Italian herb seasoning  (I use Frontier & sometimes McCormick)
1/8 tsp sea salt, or to taste

Preheat oven to 350 degrees. Massage oil into spinach until all leaves are completely coated.  Add italian seasoning and salt, combine until evenly dispersed. Cover a baking sheet with parchment paper. Place leaves on the parchment paper so that they aren’t overlapping (this will allow them to cook evenly). Bake for 9-12 minutes until crispy.

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14 Responses so far.

  1. Um, yum! I can’t wait to try these!

    Response from Whitney
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    • Let me know what you think after you make them :)

      Response from Catherine
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  2. I’m going to have to try these in my dehydrator!! Thanks!!!

    Response from Christina
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  3. I’m going to have to make these! Such a quick & easy recipe!

    Response from Brie
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  4. How did I never think of this before?!? I’m pretty sure I’ve made “chips” with every other imaginable vegetable, but this one!!

    Response from D @ The Kosher Cave Girl
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    • Same here! Haha spinach was being neglected in the chip category!

      Response from Catherine
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  5. OMG! I <3 kale chips, so I know I'll love these too!

    Response from Liz
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  6. I just made these with a few slight adjustments. I didn’t have Italian seasoning, but I did have Good Seasons Italian dressing mix. I used about 1 tsp. of that along with the olive oil and left out the sea salt. Amazing!

    Response from Kathy
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  7. Amazing idea :)

    Response from Poame
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  8. These are absolutely amazing! The Italian seasoning really gave them a kick and I loved eating them up.

    Response from Alyssa
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  9. I just tried these. While they had an awesome flavor, the spinach leaf is too thin for chips. Would have to make a whole bag or two just to have a snack.

    Response from Chiconna
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    • I agree! They taste great but I eat the entire batch pretty fast haha! Kale chips are definitely more hearty :)

      Response from Catherine
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  10. Found this on tumblr. The picture looks like baby spinach leaves. I assume it would be fine to use regular spinach? That’s what I have in the fridge and hoping to try it this weekend!

    Response from Lauren
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  11. Just made these = Absolutely ULTRA-yummi :-P How can I store them (not a problem this time – ate them all ;-) )

    Response from Karen
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