Healthy Spinach Chips (Gluten Free)
Kale chips seem to be all the rage lately. I’ve seen them in stores and farmers markets and they are expensive. I have also seen recipes for them online that are pretty simple and inexpensive. My problem is that because of my thyroid I need to avoid kale.
So I decided to try to make some spinach chips instead. I have to say, they are delicious. I could eat these all day. It only take about a half hour to make as many sheets of them as you have racks in your oven.
My tip here is, use the oven. There are microwave recipes and they are challenging and the spinach sets on fire. Also, I know the microwave is the devil so you want to stay away from that as much as possible. Really though, the oven is the simplest method. You don’t have to baby them just throw them in and set your timer then…Enjoy!
1 container of organic spinach
avocado oil in a mister, or best choice cooking spray
seasonings of choice, I used salt, pepper, chipotle powder and garlic powder
Preheat the oven to 300°F. Line a sheet pan with parchment paper or a Silpat.
Wash and thoroughly dry the spinach. Place the spinach leaves in a single layer on the parchment paper. Spritz lightly with the avocado oil or cooking spray and sprinkle your seasonings over the top.
Place in the oven for about 15 to 20 minutes until spinach is dry and darkened a bit. Remove immediately from the pan and transfer to a serving dish. You can enjoy them immediately or keep them at room temperature in a container that will have get some air and not moisture, like a paper lunch bag.