Take fresh leafy green spinach and transform it into a healthy light vegetable snack that both kids and adults will love!
A crisp spinach chip is achieved with minimal effort, planning or ingredients and this same recipe can be applied to other greens such as kale.
Season simply with salt or spice up the flavoring with a hint of citrus with lime zest and cajun or chili seasoning.
This healthy variation of the popular store-bought potato chip snack is crisp, crunchy and addictive – everything a chip should be.
Crisp spinach leaves can be produced with a dehydrator or in an oven sealing in their nutrients then stored in an airtight container.
Use the dark green leaves as you would tortilla chips, with a dip, as a side dish or a quick snack.
- 1lb spinach, fresh
- 1 tsp sea salt
- 1 Tbsp coconut oil
- ½ lime, zested (optional)
- 1 tsp cajun seasoning (optional)
- Preheat the oven to 150 degrees or set a dehydrator to 80 degrees. Remove the large stalks from larger spinach leaves by tearing delicately from the center. Then lightly wash the spinach leaves in a bowl of cold water and place into a colander to drain. Ensure that the spinach is as dry as possible before dehydrating.
- Transfer the spinach from the colander to a mixing bowl and toss with salt and oil. If using additional seasonings such as lime zest or cajun powder then add at this stage. The oil will allow the salt to stick to the leaves and also create a crisper chip once dried.
- Once seasoned and oiled, place the individual spinach leaves onto a dehydrator tray or oven proof tray lined with parchment paper. Arrange in a single layer across the tray. Cook in the oven for 20 minutes or if using a dehydrator then for 6 hours. The dehydrator will produce crisper, more uniform chips.
Allow the chips to cool then serve as a healthy snack, with a dip or as a side dish. If not eating immediately then store in an airtight container to retain the leaves crisp texture.
Amount Per Serving: Calories: 57Fiber: 3gSugar: 1gProtein: 3g
>>> READ NEXT: How to Dry Spinach (in Dehydrator or Oven)
Frequently Asked Questions
Can I make spinach chips without oil?
You can as long as you’re okay with eating them plain. The oil is what helps spices and seasonings stick to the leaves.
And remember, you don’t have to use bad-for-you hydrogenated oils. You can use healthy oil fats like olive oil, avocado oil, or coconut oil.
What other seasoning goes with spinach?
You can’t go wrong with vinegar and salt – or a spritz of lime as this recipe uses.
Many people really like cheesy spinach chips but still want to keep them dairy-free, so they use nutritional yeast instead. It’s delicious!
Garlic and onion powder is also a really good combination with spinach.
For some more healthy snacks, try these Kale Chip Recipes too!
I’m a foodie that’s slightly obsessed with drying fruits, veggies, beans, and more – especially from my own garden! It started as a hobby but became a “must” when my family fell on hard times, and my dried food stash sustained us. Now I’m always experimenting with different techniques and recipes and sharing them here!