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!
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!
6 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.
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.
Whitney
January 6, 2014 at 1:28 pm (11 years ago)Um, yum! I can’t wait to try these!
Catherine
January 8, 2014 at 1:33 am (11 years ago)Let me know what you think after you make them 🙂
Donna Beaton
October 25, 2015 at 11:09 am (9 years ago)I just found this recipe, made them as a Sunday football game snack and wow! So delicate — should have made a double batch! Next time, for sure. Thank you.
Staci
February 7, 2015 at 7:35 am (10 years ago)This may sound strange.. I have not limited the “chips” to just spinach / kale – I purchase the large clear package boxes of Organic Spring Mix – using everything in that package is fair game to become chips..
Line a baking sheet with parchment paper
• Take a handful of Spring Mix put on parchment –
•Spritz / lightly spray with EVOO COOKING SPRAY – Tossing a little..
• Spread Spring Mix out on baking sheet
(Parchment)
• Sprinkle your FAVORITE powdered dressing or seasoning mix over the now EVOO spring mix..’emmmm’
• BAKE TIL CRISP •
(Another twist – I sprinkle shredded cheese on top to melt an crisp up some to give added texture / something to bite into an chew)
Kale / Spinach chips are so lite it’s like your not eating anything.. At same time,you can get full feeling off eating ‘chips’
Catherine
February 7, 2015 at 2:53 pm (10 years ago)LOVE this idea Staci! I never thought of using powdered dressing mix, but this is absolutely genius! I may have to use this in a future recipe and credit you! Your my super bunny reader <3 xo
Christina
January 6, 2014 at 1:53 pm (11 years ago)I’m going to have to try these in my dehydrator!! Thanks!!!
Brie
January 6, 2014 at 6:09 pm (11 years ago)I’m going to have to make these! Such a quick & easy recipe!
D @ The Kosher Cave Girl
January 6, 2014 at 6:15 pm (11 years ago)How did I never think of this before?!? I’m pretty sure I’ve made “chips” with every other imaginable vegetable, but this one!!
Catherine
January 8, 2014 at 1:33 am (11 years ago)Same here! Haha spinach was being neglected in the chip category!
Liz
January 16, 2014 at 5:39 pm (11 years ago)OMG! I <3 kale chips, so I know I'll love these too!
Kathy
January 26, 2014 at 10:06 am (11 years ago)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!
Poame
February 1, 2014 at 6:24 am (11 years ago)Amazing idea 🙂
Alyssa
March 10, 2014 at 1:51 pm (11 years ago)These are absolutely amazing! The Italian seasoning really gave them a kick and I loved eating them up.
Chiconna
March 24, 2014 at 10:31 am (11 years ago)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.
Catherine
March 24, 2014 at 2:05 pm (11 years ago)I agree! They taste great but I eat the entire batch pretty fast haha! Kale chips are definitely more hearty 🙂
Lauren
April 24, 2014 at 10:01 am (11 years ago)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!
Karen
May 4, 2014 at 5:29 am (11 years ago)Just made these = Absolutely ULTRA-yummi 😛 How can I store them (not a problem this time – ate them all 😉 )
Mabellene
January 10, 2015 at 1:02 pm (10 years ago)they’re so good, thank you 🙂
Jan
January 27, 2015 at 9:33 pm (10 years ago)They are delicate, but quite yummy. I experimented with different oils (Olive & coconut) and different seasonings (Penzey’s Mural of Flavor and Green Goddess). Here is something that I learned from making kale chips; if you accidentally over salt them, DON’T throw them out. Crush them into flakes and use them on any dish in which you would typically add salt, like eggs, potatoes, other veggies, etc. Or do that with the spinach chips even if you don’t over salt them.
Catherine
January 27, 2015 at 10:46 pm (10 years ago)LOVE this idea, Jan!!!! Genius!!!
Katie
January 4, 2017 at 2:02 pm (8 years ago)Made these once before with garlic powder instead of dressing mixe. Will definitely try it this way!
Rachel knoll
May 15, 2018 at 1:58 pm (7 years ago)MAde & love them! Great road trip snack! Does anyone know how long they last?
Debbie
December 16, 2018 at 11:40 am (6 years ago)Wow. Fantastic idea. Just made these and gobbled them right up. I only had baby spinach so they were very delicate. Next time I will use regular. I dipped them in a tad of ranch dressing. Very satisfying!!