Just a quick snack for today. I really want to love the kale chips that are sold all over these days. Seriously, I would love that to be go to snack for me. I just can’t get past the bitter taste of kale. I don’t mind kale when I wilt it in garlic oil and use it that way, but with kale chips the flavor is just right there. I was examining a Dorito flavored bag in the store the other day (okay, I don’t think the official name was Dorito flavored kale, but you could tell that is what they were going for), and I wondered if spinach could do the same thing. I actually like spinach. It tastes a lot mellower to me and is not so overpowering. So, I bought a huge bucket of spinach and went home to experiment with different flavors and see if I could make a version of these kale chips that I actually liked and that would be an easy and healthy snack to have on hand. Turns out the first batch was good and now I am stuck on this garlic bread inspired spinach. The little garlic bread chunks in every bite make this a good treat when you just feel like munching but don’t want the guilt of inhaling a whole bag of Doritos. Even the toddler who usually will find any green leaf I try to sneak in her mouth and spit it out, well she had a whole little cup of it. Score!
Garlic Bread Spinach Chips
1 1/2 Tbsp Bread Crumbs (whole wheat is best, but any would work)
1/2 Tbsp Parmesan Cheese; finely grated
2-3 Garlic Cloves; mince
Giant Handful of Spinach; washed and dried
1/2 Tbsp – 1 Tbsp Olive Oil
Preheat oven to 275 degrees. Line a large baking sheet with parchment paper.*
In a small bowl mix Bread Crumbs, Parmesan Cheese and Minced Garlic using a fork. Use the fork to press down on mixture so the garlic really gets mixed in and combined.
In a mixing bowl toss Spinach and Olive Oil. Start with a half tablespoon and add a drop more at a time until the spinach leaves are coated. You want the spinach to be very lightly coated in most parts. However, don’t use too little or the garlic bread mix won’t stick.
Once the spinach is coated, pour the breadcrumb mixture and toss a few times. Some of the garlic bread mix won’t stick and that’s okay, we’ll pour it on later.
Lay Spinach out onto the baking sheet lined with parchment paper. Try to spread out into as much of a single layer as possible, but don’t bother placing each leave perfectly. Just roughly spread it out. Evenly sprinkle any leftover garlic bread mixture over the top of the leaves.
Bake for 20 minutes then check the progress. They should be done by then, but depending on wetness of leaves, how much oil you used, etc. You can tell they are ready by grabbing one and seeing if the leave stays flat and seems crunchy. If you pick up a spinach leaf and it folds then pop the tray back in for 5 more minutes. Keep repeating until your desired texture is achieved.
*Don’t use foil or wax or bare back the baking sheet… Your chips will either burn or melt or just turn weird. Parchment paper only. I know some people who haven’t hopped on the parchment paper train yet, buy a roll, it makes life so much easier. Put it under everything you bake and clean up is so much easier and things seem to cook nicer when it’s involved. Just buy a roll and try it. You probably will start using it more than aluminium foil.