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!
This looks wonderful, Sonya! I’m going to have to try this myself.
Let me share with you a recipe that I enjoy very much and was moved to do a whole photo spread on cooking: Habanero Garlic Pasta.
http://hedtke.blogspot.com/2009/02/habanero-garlic-pasta.html
June 6, 2010 at 4:47 pm
Mmm, sounds delish, John! You had me at “8 – 12 peeled cloves of garlic.”
June 6, 2010 at 5:44 pm
I have actually made it with much more garlic on occasion. As you can imagine, a recipe that has, oh, two or three balls of garlic sauteed in olive oil and a pound of angel hair pasta has an awful lot to recommend it right there on that basis alone.
June 6, 2010 at 6:24 pm
Crispy spinach! I had no idea. Thanks for sharing a really interesting way of preparing a vegetable I have way too much of just now. Any ideas for using/preserving cilantro? There’s tons and tons and I hate to throw it out.
Your radishes are lovely! I can’t seem to grow good radishes anymore…don’t know where I’m going wrong. Could you share your growing methods for them?
June 7, 2010 at 6:34 am
Wendy, I love cilantro but I don’t know what you can do with it; perhaps dry it for later use? I usually let mine go to seed and save the seeds for cooking and re-seeding the next year.
This is my first time growing radishes, so I can’t tell you what might help yours…I did add compost to the soil and dug it in really well, so it was pretty airy; I’d read that it helps carrots, so maybe it also helped the radishes. Other than that, I just put in the seeds and waited! Sorry I can’t be of more help there!
June 7, 2010 at 7:22 am
They look so good and what is really surprising to me is that they did not shrink up!
June 13, 2010 at 6:24 pm
What a great recipe idea! I am going to try this ASAP with some of my chard, as well as spinach. Seems like it would work best on those leaves that are thicker and not as lovely for salads. This is a great use for them.
June 15, 2010 at 10:18 am
Hey Sonya– are you getting any blight on your tomatoes? In our peapatch we are starting to see some late blight creeping around. Grr. I assume it’s from all the cool, wet weather. I was just wondering if it is a problem up in your area too. Sorry for the off-topic comment.
June 16, 2010 at 11:12 am
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