These Paleo Crispy Spinach Chips are made with just fresh spinach, our Paleo Adobo Seasoning blend, garlic powder and sea salt for flavor and tossed in a little sesame oil, to ensure crunchiness! This spinach recipe is baked, but can be fried as well. Note that if you fry it, just make sure that you watch for it to turn bright green, then remove from the oil and drain on a paper towel. If you bake it, it is really important that you have one layer of spinach on the baking sheet. Any overlapping will cause it to be wilted instead of crunchy – also good and tasty, but not what we are shooting for here.
I’m so excited to have my family visit in a couple of weeks! To get pumped up, I bought new curtains and redecorated a little. The main room was our bedroom – which is so nice now, I can’t seem to get out of bed! Its just so peaceful. I hope that the parents enjoy the new digs too. I put some work into it! Only a week and a half left! It’s always nice to catch up with family. I really do miss them often. I think that’s one of the harder aspects of living away from where you were raised…I always feel energized and happy when they come, so it will be a nice change!
Paleo Crispy Spinach Chips
3 cups Spinach*
¼ tsp Paleo Adobo Seasoning
¼ tsp ground Garlic Powder
¼ tsp Coarse Sea Salt
½ Tbsp Sesame Oil
*We like to get regular, large leaf spinach – it tends to feel more like a chip than baby spinach, which just kind of turns flat and shrivels.
Preheat the oven to 350 degrees Fahrenheit.
Drizzle the oil over the spinach. Add the spices and toss to coat. We like to use gloves because it’s easier to really get in there and make sure that the seasoning is even…and it’s easier for cleaning up.
Line a baking sheet with parchment paper and spread the spinach out in one layer. We cannot stress enough that you do not overlap the spinach or it will become wilted and soggy. It will still taste great, but if you’re looking for chips, you need to leave breathing room around each piece. Also note that you can make these without the parchment paper, but it isn’t the same. Parchment paper can be found in your grocery store next to the tin foil. It costs about the same and it is infinitely helpful in Paleo cooking.
Bake for 6-15 minutes (If using baby spinach, it takes about 6 minutes. If using regular, it takes about 15), or until the edges of the spinach turn light brown.
This recipe is Vegan!
Try these with our delicious Paleo Sesame Seared Ahi Tuna and follow up with our delicious Paleo Coconut Macaroons!