All the best things are made into chips. Chocolate, tortillas, Erik Estrada. 😎
You’ve probably made kale chips…but why should kale have all the fun? Spinach is the O.G. (original green), y’all! These spinach chips are delicious with an olive oil + chipotle seasoning, and they get super crispy. They’re a wonderful addition to any dinner, but I like pairing them with a cheese platter or substituting for potato chips.
Why spinach over kale? Spinach has more folate (that’s for you, pregnant mamas), and just 1 cup of raw spinach has 15% of your day’s vitamin C and folate, 5% of your iron, 55% of your vitamin A and 180% of your daily vitamin K. For 7 calories! That’s a serious bargain.
Want to impress your friends with a random fact? Folate is a notoriously sensitive vitamin during cooking. I picture it crying in the kitchen, yelling “min-er-al PIGS!” Ha get it? #nutritionhumor
Back to the science, folate seeps out of food during certain cooking methods. Leafy greens retain just 60% of their folate when boiled in water (why? because folate is water-soluble, so it loves water and jumps ship easily), but 75% when baked. If folate is your focus, you’ll want to bake over boil. It’s not a common fact, but it’s important for childbearing women to know: you may not be getting as much folate as you think in your prenatal diet.
Next time you want a healthier chip or have spinach nearing its expiration date, try making these Chipotle Spinach Chips. And if you’re feeling chipotle crazy, try my Chipotle Shrimp Tacos with Mango Salsa.
- 2 cups spinach leaves, washed and patted dry
- 2 tsp olive oil
- 1 tsp chipotle powder and/or southwest seasoning
- 1/2 tsp salt
- wax paper
- Preheat oven to 275 degrees F. Line two baking sheets with wax paper.
- Combine spinach, olive oil and seasonings in a mixing bowl. Mix well.
- Spread spinach leaves on wax paper. Try to avoid overlapping leaves so they'll have room to dry out in the oven.
- Bake for 15 minutes or until crispy.
Don't overdo it on the olive oil! The spinach should be lightly coated so it can crisp up in the oven. You can start with 1 tsp olive oil and add more if needed.
Also, I used sea salt flakes if you're curious about what's in the photos.