Recipe-Spinach Chips

This is a great way to get greens into your families diet and is an excellent alternative to regular chips. My 16 month old loves these and even his little buddy tried them and liked them too!  They were grabbing them by the handful and stuffing them in their mouth. I don’t know if it was the crunchy texture that got them, but it was sure cute watching them!


Organic Baby Spinach (Make sure they aren’t wet & I use enough to lay evenly on jelly roll pan. Usually a good handful)

Good Olive Oil (I like an expeller pressed extra virgin olive oil. I used about a tsp)

Sea Salt (To taste. I used a pink himalayan sea salt for mine, but any sea salt is good)

*I didn’t put exactly how much of each ingredient, because honestly I just guess each time I do it. You can’t go wrong. Just don’t put too much olive oil so they are drenched and make sure the spinach is dry. As  you notice in the picture if too much oil gets on a piece of the spinach it will turn out shiny and take a little longer to get crispy. 🙂 But it still taste good. And salt to taste. They will turn out fine.


Preheat oven to 250 degrees. Put spinach in bowl and toss with a little olive oil and salt to taste. Lay your spinach evenly without too much overlapping on a jelly roll pan lined with parchment paper (paper optional). Cook on middle rack in 15 min rotations until crispy. After each 15 min move the spinach around a little bit to make sure it is getting cooked evenly. Should take between 30-45min. Serve immediately.

Yields: This only makes a small portion. Enough for 2 small kids to share. If you want more, just put 2 or 3 jelly roll pans in the oven. I’ve never tried that, but I’m thinking it may take longer to cook. Let me know if you try it and how it works out for you!

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