Twelve minutes feels like ETERNITY when your house is filled with the smell of Garlic Spinach Chips baking in the oven.
Twenty minutes ago, I sat and stared at an entire bag of fresh spinach leaves and thought, “How am I going to get my family to eat all of that before it goes bad?” I had no idea that this is where I would be now.
Staring into the oven window, impatiently.
Opening the door every 2 minutes to make sure everything is still there and not mysteriously eaten already.
If you’re looking at this photo and thinking that it doesn’t look like an entire 10oz bag of spinach, you would be correct. It’s not.
I ate one chip, and then without even knowing it had inhaled about 50 more. Before I realized it, I had already eaten over half of what I made.
This is what’s left and I’m sad (not really) to report that the only opinion on taste you’ll get is from me because they probably won’t last til Ben gets home.
Go ahead and try them yourself and feel free to get creative with your toppings.
Some tips on making baked spinach chips
Most spinach chip recipes also simply go with dry spices (like garlic powder) but I highly recommend that if you have fresh garlic laying around – USE IT.
You can mince it or slice it, but either way it will taste one thousand times better than using Garlic Powder.
In my video you’ll see I add olive oil and mix by hand in a bowl to coat. I’ll be honest though, after making this a bunch of times, I’ve come up with a better way.
I prefer to throw the spinach back into the bag it came in (so be careful when you open it) and add the olive oil and minced garlic directly to the bag.
Roll down the top and shake it around til everything is mixed up.
This way you don’t have an extra dish and utensil to wash!
Are spinach chips good for you?
Do you love to snack on chips, but don’t want to indulge in unhealthy junk food? If so, you’ll be happy to know that spinach chips are a healthy alternative!
But are spinach chips good for you? The answer to this question depends on the recipe and how they are made.
Some spinach chip recipes include unhealthy ingredients, such as vegetable oil, while others (like ours) are made with healthier ingredients, such as olive oil and just a touch of salt.
Spinach chips are made from fresh spinach leaves that are dried and then baked. They’re a great source of fiber, vitamins A and C, and minerals such as iron and potassium.
And because they’re low in calories and fat, they’re a good choice for people who are trying to lose weight or maintain a healthy lifestyle.
So next time you get the munchies, reach for a bag of spinach chips instead of potato or corn chips!
Can I store spinach chips to eat later?
Unfortunately the answer is no, not really.
They do tend to get a little soggy and absorb the moisture in the air so these are one of those things you want to eat immediately.
But I’m pretty sure you won’t have any left after 15 minutes anyway!!
How to make baked spinach chips
Pre-heat the oven to 350.
Grab some fresh spinach. I had a 10oz bag of pre-washed, ready to eat in the fridge, but you can do it the hard way and buy/clean a bunch by hand if you like.
Add the oil and garlic to your bowl and toss to coat.
Then place in a single layer on a cookie sheet lined with parchment paper. Important: You don’t want them to overlap, or else they won’t get crispy.
Add salt and pepper to taste and if you like spicy, try some cayenne too!
Bake at 350 for 12 minutes and then turn the oven off and let them sit for another 5 minutes.
These taste amazing warm and I’m willing to bet you eat them all right up off the baking sheet (that’s what I did!).
Here’s an idea – I’ll bet this would be amazing tossed with homemade Bacon Bits and put on top of your favorite hamburger! What do you think?
Baked Garlic Spinach Chips
- 10 oz bag of spinach washed and dried
- 2 tbsp olive oil
- 2 cloves garlic minced
- salt and pepper
- pre-heat oven to 350
- add olive oil and minced fresh garlic in a bowl. Toss the spinach and mix to coat (or you can use a ziplock bag)
- arrange spinach leaves in a single layer on a cookie sheet lined with parchment paper (You don’t want them to overlap, or else they won’t get crispy)
- sprinkle salt and pepper on top
- bake at 350 for 12 minutes then turn off the oven and let sit for another 5 minutes
- enjoy immediately!