Making veggies crunchy part 2: Spinach chips
Yesterday’s Radish Chips experiment went so well that I thought I’d try another little experiment. I had heard work friends talking about making Kale Chips, and since I don’t have kale, I did a little googling and found that you can do the same thing with spinach. So I did, combining elements of several recipes I found.
I picked and washed some spinach leaves.
Direct from the garden.
Dried them a bit and rubbed each with olive oil.
A little tedious but ultimately worthwhile.
Laid them on a baking sheet and sprinkled on some kosher salt.
Ready to bake!
And baked them at 350° for about 7 or 8 minutes.
They look wilted but they're actually crunchy!
They were great! A little too salty, but next time I’m going to try some spices; I read that basil is good. Or maybe garlic; can’t go wrong with that.
Finished spinach chips
Brett pronounced them “Surprisingly good!” They don’t look like much, but they’re paper-thin and pleasantly crunchy, with a nice spinach flavor.
I like this way of getting my green leafies!
