Chips are my weakness.
Chips vs. Chocolate?
The majority of the time, I’d pick chips. (Though I do enjoy some good dark chocolate!)
These hit the spot! Even raw is great, and also more nutritious. (And faster, if you’re super impatient with food, like me…)
Cheesy Nacho Spinach Chips
Measurements will depend on personal taste and amount of spinach.
Bunch of clean, dry spinach (With stems removed)
Oil (Olive, Grape Seed, ect.)
Pinch of Salt and Pepper
1. Pre-heat oven to 350°F.
2. Add spinach to a large bowl. A large bowl is better so the fairly delicate spinach leaves have space to mix. Add enough oil to lightly coat the spinach, don’t drench it. Mix spinach gently, scooping around the sides of the bowl.
3. Add seasoning, gradually while mixing. (For seasoning I used about even amounts of garlic powder, cumin, and chili powder, more nutritional yeast, and a little salt and pepper .)
4. Lay one layer of spinach on a parchment paper lined baking sheet. You don’t want to have spinach overlapping or it won’t dry out evenly.
5. Bake for 10 – 12 minutes. You’ll probably want to check on them at about 8-10 minutes, and after that keep an eye on them until they’re crispy!
This bake time is based on baby spinach, if you’re spinach is bigger it will likely take more time. Also, if using baby spinach, you probably want to pick the bigger baby leaves, since they will shrink when baked.
Hope you find them as tasty as I do!