Move over kale!
Just kidding. You know we love you. But lately, you've been abused. People don't even know what to do with you anymore! We've used you in countless recipes, of course, because you're awesome. I even have a t-shirt with your name written on it (and no, I'm not kidding)! But maybe it's time for you to step aside for a bit and make room for some of your fellow awesome greens.
Like, spinach. Also a very cool, nutrient rich, delicious, green leafy vegetable. And very versatile too, in case your thinking plain old boring salad or fat laden creamed spinach as your only options...
Let's see, we have our traditional "Espinacas a la Catalana" (spinach with pine nuts and raisins), the savory spinach hamantaschen, the savory spinach and cheese donut bites (perfect for Hanukkah, by the way) and, how can we forget, our award winning spinach and potato nests! Just to name a few...
But, since everyone is making, selling and talking about kale chips, we thought spinach should be made into a chip also. Why? because they make a super crispy, tasty and light snack that might be just a little easier on your stomach. Slightly addictive though! You can definitely customize these however you want them. Here we went for the salt & vinegar version, because we just love it. But feel free to add your favorite spice! And as always, don't forget to share your ideas with us 😉
- 1- 6oz bag baby spinach
- Olive oil cooking spay
- ⅛ tsp malt vinegar powder (per batch, or to taste)
- Preheat oven to 350F. Line a large baking sheet with parchment paper and coat with olive oil cooking spray
- Wash and THOROUGHLY dry baby spinach. Arrange leaves on lined baking sheet in a single layer. Add a little more spray and sprinkle with vinegar powder
- Bake at 350F for about 10 minutes until they start to slightly shrink and brown lightly (because oven temperatures vary, check every few minutes to make sure the don't burn)
- Cuisine: Kosher / Vegan