Oh, you think I’m absolutely bonkers huh? Well try this on for size: every photo in this post is my own, except the lovely shot above (taken from The Food Faffer) because my 4 year old uber-picky eater ate ALL the spinach before I could get a lovely “after” picture of my own!
I’m obsessed with kale chips. Obsessed. They’re super nutritious, shockingly delicious, and cheap! I’ve been making them and eating them several times a week for about a year now, and my husband (who eats junk food the way I eat broccoli and still manages to be svelte…jerk) and daughter (who would prefer that crackers be her primary food source) have both become pretty well addicted to them as well. I’ve been wondering lately, though, if the same quick and easy process for kale chips could be used for any other veggie, to add some variation and a few different nutrients to our repertoire. Turns out the process is exactly the same for spinach!
So, here in one simple tutorial, you’ll learn how to make both spinach and kale chips! Don’t be afraid of it, and stop questioning if your kids will REALLY eat them…they will!
What you’ll need:
- spinach or kale
- parchment paper (just a few bucks at any store)
- optional: oil of choice (olive oil, coconut oil, MCT oil-my personal favorite for this recipe)
- optional: other seasonings/herbs- whatever you like, lots of options here to change it up!
Preheat oven to 350.
1. Lay parchment on cookie sheet. This is optional for kale chips, but absolutely needed for spinach chips.
2. Spread kale or spinach in a single layer on parchment. Spinach specifics: you can simply sprinkle with salt (or the seasonings of your choosing) and bake at this point, or you can add just a bit of oil and spread it around the spinach first. I’d say about a teaspoon for one trays worth of spinach. The end result is about the same with or without oil. Kale specifics: Before spreading kale on the cookie sheet, toss with a bit of oil. I find oil really results in a better kale chip. Once on cookie sheet, sprinkle seasonings of your choice
3. Bake: you’ll need to pay attention your first time through to know specific times for your oven. I found that spinach took about 10 minutes, and kale usually takes about 13 minutes. You’ll know they’re done when they’ve shrunk quite a bit, have browned and little and when you shake the cookie sheet and it sounds like dried leaves shaking around.
Let cool, transfer to bowl and ENJOY! You (and your family) will be surprised at how tasty they really are…not the intense veggie-taste you’ll expect. The spinach chips are slightly sweeter and milder in flavor. The kale chips provide a more satisfying crunch!