Baked Spinach Chips


Introduction: Baked Spinach Chips

About: I cut-up, sew, paint, destroy and reconstruct clothing and jewelry.

They certainly aren’t potato chips, but they have a slight crunch and with the right seasoning taste delicious.

Step 1:

  •     Spinach (regular or baby, I bought a bag of spinach from the salad section)
  •     Cookie Sheet
  •     Reynolds Non-Stick Aluminum Foil or Parchment Paper
  •     Seasoning (I’ve made two versions, one used garlic salt and pepper, the other I used cajun seasoning. They were both very good)

Step 2:

Preheat oven to 350 degrees, spread a layer of Reynolds Non-Stick Aluminum Foil or Parchment Paper on the cookie sheet to keep the spinach from sticking.

Spread a large handful of spinach out on the cookie sheet. You can choose to be neat and make sure all pieces don’t touch, but I didn’t. The chips stuck together some, but I honestly did not care. Sprinkle your seasoning of choice on the spinach. Do this sparingly…a little goes a long way, especially with salt.

Step 3:

Place in over and bake for 7-10 minutes. You’ll need to keep an eye on them since ovens vary. Once they’re dried out and crispy they’re done. Take them out of the oven and let them cool for few minutes, then carefully remove them from the Reynolds Non-Stick Aluminum Foil or Parchment Paper. They’re a bit delicate, and some will break, but hey…what chip doesn’t break? They’re best if you eat them right away, but you can store them in the fridge in a air tight container and the pop them in the microwave for 5-10 sec when you’re ready for them.



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    4 Discussions

    I use a food dehydrator to make kale chips and love them....wonder if these will work in the dehydrator also.....nice to not have to heat up the oven...

    Are these not a bit like dust?
    I can't imagine "crisp" or "crunch" with dried-spinach, "delicate" yes.


    2 replies

    They are delicate. They don't necessarily crunch but they have a light crisp. If you let let them burn then they do turn to dust.