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Spinach Chips

Spinach isn’t my favorite green. It leaves a chalky, gritty feeling between my teeth that makes me feel like I’ve accidentally bitten into an unripe banana (or persimmon). I think you know what I’m talking about…

For that reason alone, spinach isn’t my go-to green. But add that spinach turns into slimy green mush if you cook it 0.2 seconds too long, and you can understand why I usually opt for kale.

So imagine my delight when I discovered a new way to eat spinach that avoided both the chalkiness and the “green slime” issue. It’s with great pleasure that I introduce you to spinach chips.

If you loved my Lemon & Garlic Kale Chips, you’ll also love these.

Spinach Chips

  • 1 bag pre-washed organic baby spinach (about 10 ounces)
  • ½ teaspoon coarse sea salt
  • 2 Tbsp extra virgin olive oil or melted coconut oil
  • optional seasonings: a pinch of chili powder, garlic powder, or onion powder

Instructions

  1. In a bowl, toss spinach with oil, gently. Make sure every spinach leaf is coated in oil.
  2. Lay individual spinach leaves on a parchment lined baking sheet, being sure not to overlap leaves.
  3. Sprinkle with salt and optional seasonings.
  4. Bake at 325 degrees for 7-10 minutes, or until crispy.
  5. Store in an airtight container.

Spinach Chips Homemade

You don’t need me (or Popeye) to tell you this, but spinach is really good for you. It’s loaded with vitamins, including vitamin C, folate, vitamin B6, niacin, and riboflavin. Spinach is also rich in minerals, including magnesium, iron, potassium, selenium, and calcium.

And now, finally, spinach actually tastes good!

If you want more pizzazz, you can always choose from one of my delicious salad dressing recipes to toss this with in place of plain oil before baking.

Now I’d like to hear from you:

  • Are you a fan of spinach? If so, what’s your favorite way to prepare it?
  • Have you tried spinach chips before? Tell me what you think of ’em!

If you want more tasty vegetable recipes, be sure to snag your copy of my popular guide: “Veggies: Eat Them Because You Want To, Not Because You Have To” below. What have you got to lose? It’s FREE!

Until next week,

Lily

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.

12 Comments

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  1. I seriously love spinach – I could eat it by the bucket-full (well, maybe that is a little much)…kale is good when prepared like your spinach chips above, but other than that I’m not a fan…There was a period last year when I was buying organic spinach by the tub and cooking spinach chips every other day. Your recipe is very similar to mine, but really, you can’t go wrong with the seasonings of choice in my opinion! Here’s to Popeye 🙂

    • A agree, Stacey, spinach has a much more delicate flavor and texture than kale. These literally melt in your mouth. Anyone who’s averse to kale will love these. So yummy!

  2. Lily, this sounds awesome. I know oxalates are an issue with raw spinach. Do you know if this method of preparation would get rid of the oxalates?

    • Unfortunately, that data doesn’t exist yet, TT. The closest I can find is a study looking at taro leaves (also high oxalate) and comparing oxalate content in raw and baked leaves. Oxalate content was about 40% lower in the baked taro leaves (dependent on variety). So I would guess that baking reduces oxalate content in other high oxalate leaves as well, at least until I see evidence suggesting otherwise.

  3. Hi Lily~ Thanks for the spinach tips. I’m an avid greens-fan, making kale chips at least once a week. I will definitely try it with spinach, as well! Right now, we are getting tons of greens in our CSA basket, and my favorite way to use spinach (baby or fully developed leaves) is in a crowd-pleasing and healthy dip using 16 oz. of spinach to only 3 oz of cows-milk cheese. In a food processor combine: spinach, 1 oz cream cheese, 2 oz sharp white cheddar, 1 garlic clove, 1 tbsp white wine, a few (to taste) dashes of hot sauce, 1 tbsp of skim milk, a good dash of salt and pepper (to taste), and whir until completely combined. Pour into a crock-type baking dish, and cook at 375 degrees F until bubbly around the edges (about 17-20 minutes). Use a good pita chip or a crunchy carrot for dipping, and enjoy! If you try it, would love to hear what you think!

    • Oooh, that sounds delicious, Jill. Thanks for sharing!

  4. I’m so excited to try these! I also don’t love raw spinach (unless it’s blended with cacao and bananas…) Never thought to try making chips though – what a great idea. Thank you for sharing this recipe!

  5. This is fun. I’ve made kale chips and liked them. But for some reason it never occurred to me that other greens could work with a similar treatment. Thank you!

  6. I really have to learn how to cook. This recipe may very well be the spark. Yum!

  7. I am super excited to try this recipe! I love spinach and always have it in the house so this will be easy for me to make!

  8. What a great idea! I am definitely going to give this a go. I have so much spinach in my veggie patch right now and have been looking at some great ways to use it! thanks!

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