Buh-Bye kale chips, HELLOOOOOO spinach chips!!! These italian herb baked spinach chips are my new favorite healthy snack. I like them much better than any kale chip I’ve ever tasted, even the baked salt n vinegar kale chips I posted on this blog. Baked spinach chips just have more…oompf to them or something. Or maybe it’s just that I prefer spinach over kale in any form.

Start with fresh, pretty spinach leaves!

I won’t even talk about how I went through this whole bag of spinach in a day. Oh trust me, once you make these you’ll see just how easy that is to do. I’ve been craving salty, crunchy things lately and while I really want to snack on a bag of Lays, these baked spinach chips have been my saving grace.

I like to really season these bad boys up!

They bake up so crisp and delicate and packs an amazing Italian flavor thanks to McCormicks Italian Herb Seasoning grinder. That stuff is delicious!! If you don’t have a bottle go run to Target or Walmart or where ever they sell McCormick seasoning in your area and get one today! I’ve been putting it on EVERYTHING and it’s UH-MAYZ on roasted chicken legs! Never thought I’d be so in love with a store-brought seasoning before. It’s awesome and the ONLY way I’ll eat spinach chips…for now.

This is the seasoning I’m talking about! So Good!

I’m pretty sure other seasonings would taste fab on these things but I’ve been to into my salt and Italian herb to venture out, so let me know if you’ve tried other flavors that were a hit.

Fresh, Italian Herb Seasoned Spinach ready for the oven!

You want to make sure you eat these fresh out of the oven because I hear baked spinach chips only stay crisp for a few hours.This may or may not be true being that they’ve never lasted that long for me to find out.

They don’t bake up pretty looking, but your taste buds won’t mind one bit!

Watch me make these Italian Baked Spinach Chips from start to finish!

The Recipe

Italian Herb Baked Spinach Chips

By Divas Can Cook
Recipe type: snack

Cook time 8 mins Total time 8 mins Serves 1 4.7 from 15 reviews

  • 2 cups fresh spinach (choose the big, healthy-looking leaves)
  • few drop of extra virgin olive oil
  • McCormicks Italian Blend Seasoning
  • Salt
  1. Preheat oven to 325
  2. Place spinach in a large bowl.
  3. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.
  4. Sprinkle the spinach with Italian herb seasoning and salt.
  5. Taste one of the leaves to make sure you are using enough seasoning. (you won’t need a lot of seasoning)
  6. Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil.
  7. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done.
  8. Let sit on the baking sheet for about 2-3 minutes.
  9. Remove from baking sheet and enjoy!

~TIPS~ Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed. 3.1.09

Baked Spinach Chips is a healthy snack made with fresh spinach! This baked recipe is so easy to make! It’s a healthy alternative to potato chips!

You are probably familiar with kale chips but are you friends with spinach chips? If not, I hope this post will change that. With a overabundance (understatement) of fresh spinach I was trying to come up with unique ways on how to use these beautiful leaves. Then I thought… kale is kinda like spinach in texture.. I wonder if I can make spinach chips?

Healthy Spinach Chips

Let me tell you, you can! And honestly, I think these are better than kale chips. The chips just melt in your mouth. I am totally guilty of just wanting to eat a few, then I come back and get a entire bowl’s worth. But it’s spinach so it’s a guilt free snack! I love guilt free snacking, don’t you?

The seasoning I’m giving in this recipe is my favorite way to have them as it adds a touch of spice – a little cumin, paprika, cayenne and sea salt. Yum! You can then eat them as is, or add a little bit of fresh salsa on top. This just brings it past the amazing mark, I love it.

Healthy Alternative to Potato Chips

Here’s some beautiful fresh spinach just picked from the garden!

Why are spinach leaves so beautiful and so perfect? Marvel in their beauty!

Now take the spinach leaves off the stem.

Spinach, you won my heart. Add your olive oil and massage so all the leaves are coated.

Arrange on a parchment paper lined cookie sheet.

Now get your spices. Keep in mind if you are doing multiple batches of these chips due to cookie sheet size (I did 4 cookie sheets full) to evenly distribute the seasoning.

Sprinkle on top.. and into the oven it goes..

And out of the oven it comes. Beautiful!

The smell of these chips are amazing! You’re going to want to snack on these spinach chips right away!

Enjoy this spinach chips recipe!

Pin for later:

Looking for more spinach recipes? Try my baked spinach ravioli!
Looking for more healthy snacks? Try my Corn Nuts recipe!

0 from 0 votes

Baked Spinach Chips

Baked Spinach Chips is a healthy snack made with fresh spinach! This baked recipe is so easy to make! It’s a healthy alternative to potato chips!

  • 1/2 pound Spinach leaves
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • Preheat your oven to 350.
  • Line your cookie sheets with parchment paper.
  • Place your spinach leaves in a bowl, add oil and massage so all leaves are coated.
  • Lay the spinach leaves out on the parchment paper so they aren’t touching each other. Depending on the size of your cookie sheets, you might have to do a few batches.
  • Add cumin, paprika, pepper and salt to a small bowl and stir to combine. Sprinkle your seasoning on top of all of the spinach leaves.
  • Bake for 8-16 minutes. Watch them carefully as they will burn. Remove from oven when they are crispy. The bigger the leaves, the more time they will take.
  • Let spinach chips cool down and then enjoy!

Course:Snack Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Move Over, Kale Chips! Spinach Chips Are the New Snack in Town

Baked kale chips are all the rage now, but since women can’t live on kale alone, give these spinach chips a try. Not only are they delicate, light, and crispy, but they also come with a built-in handle, making them even more fun to nosh.

You can buy pre-washed baby spinach to make this snack even faster to whip up. And the best part? One serving is only 75 calories. Seventy-five! They’re the perfect option when you’re craving salty, crunchy potato chips.

Oven-Baked Spinach Chips

Serves: 1

Ingredients:

1 cups baby spinach, washed and dried

1/2 tablespoon olive oil

Garlic powder

Sea Salt

Directions:

1. Preheat oven to 325 degrees. Line a baking sheet with a Silpat mat or parchment paper.

2. In a bowl, toss spinach with olive oil. Sprinkle with garlic powder and sea salt to taste. Arrange on the pan in a single layer. Bake for 7 to 10 minutes until leaves have dried up and darkened slightly. (Don’t be alarmed, leaves will shrink dramatically.) Remove from the oven and allow to sit for 5 minutes.

Nutrition score per serving: 75 calories, 7g fat, 2g carbs, 2g protein, 1g fiber

  • By Jenny Sugar for PopSugar Fitness

Crispy, delicate and flavorful make for the perfect snack. Who knew Air Fryer Crispy Spinach could be so snack-worthy!?

Last year for our middle daughter, Sadie’s birthday, we took a trip at her request to Branson, Missouri. While I was not sure I’d be super enthused at her choice, I decided to dive right into food options so I could have some things to look forward to (for grownups).

Before any travel, I always sniff out the best gluten free options, so I know what our choices are in advance. Sometimes I even plan what I am going to order, a little over the top I know.

To my surprise, in little ol’ Branson, Missouri, I found a restaurant that not only had a gluten free menu, they had gluten free fried shrimp, fried chicken, loaded mashed potatoes, and green bean casserole. Comfort food at it’s finest.

But one of the more surprising treats, was their deep fried crispy spinach. What is this and why have I never had it in over 40 years of existence!? Well, I’ll tell ya, to this day, my son – the one who chooses carbs over anything else ever – has talked about that spinach.

So now that I am a hardcore air fryer enthusiast, I figured, why the heck not! Let’s do this spinach thing.

I dove in. And I burned a lot of spinach. Trial and error. So much error. That’s ok, we got this; stay focused. After lots of brown leaves, I nailed it. And the family gave me a standing ovation. No, they didn’t. But they ate it and did tell me it was really good and we should definitely top it with some parmesan like they did in Branson. So I did. More rave reviews.

I’m actually pretty pumped about this recipe because honestly raw spinach leaves make me a little sad sometimes. So this is a perfect way to up our veggie game and also not be bored to tears.

Make sure you read my favorite air fryer post HERE to see why I chose this one and how I am using it every week like a LOT lot. Burgers, chicken, meatballs, wings, you name it. Oh and my Ranch Gnocchi, duh. I love it so much.

Air Fryer Crispy Spinach

  • Author: Jennifer Robins
  • Baby spinach leaves (I used about half a bag at a time)
  • Olive oil, avocado oil, or coconut oil SPRAY
  • Garlic sea salt blend (use sparsely)
  • Parmesan (if tolerated – you could also use plant based parmesan)
  • Lemon juice
  1. If you notice, I did not use exact measurements because it will depend on your air fryer and palate. But you begin by spreading out the raw spinach leaves in your air fryer basket. They do not need to be single layer, they will still crisp up, just don’t make the layers of leaves too thick
  2. LIGHTLY spray your spinach with oil. You want to go with the less is more philosophy here.
  3. LIGHTLY season with garlic sea salt. And I mean lightly. You can always add more later but a scant pinch is more than enough in most cases or it will taste over-salted.
  4. Slide the basket into your air fryer and cook on the air fryer setting at 300 for 10 minutes. There will be a few darker stems and smaller leaves but less than 10 did not get enough leaves crispy and dried out for me. Also keep in mind different air fryers will require different temp and cook times. This is based on my personal air fryer.
  5. Once the cooking has completed, remove the air fryer basket carefully and sprinkle with parmesan if desired and give a little lemon juice squeeze.

My love for my air fryer comes in waves. I guess it’s like anything. You use it a ton and then you forget about it for a while and then one day you brush the dust off and use it again and you’re like “Why did I ever stop?!” I’m definitely in a period of love for the air fryer and I’ve been using it for things like brussel sprouts , buffalo strips, buffalo cauliflower and chicken wings! I’ve made air fried kale chips in the past but I thought it was time I get the recipe up on the blog for ya!

For Whole30 purposes, store bought chips are out for the program but making your own chips is acceptable. I most often used air fried kale chips as an addition to meals for something crunchy. Sometimes I used it as a snack but since Whole30 recommends minimizing snacking, I tried to keep that to a minimum. But in my book, air fried kale chips is preferable to shoving some potato chips in my mouth so I made small allowances when I needed to.

The first thing I do is make sure all the hard middle pieces are removed. Those spiny bits never get as crispy and it just works better texture wise to leave them out. Once I do that, then I prep everything for the air fryer. It’s such an easy thing to throw together and you can season with something basic like salt & pepper or you can add some chili powder for spice as I did here. I’ve also added nutritional yeast and it gives it a nice cheesy flavor. Pro Tip: go easy on the salt and pepper! The first time I made these I put the usual amount of salt I would for any other meal and as the kale shriveled up and got crispy, all that salt really took hold. So when I took them out of the air fryer to taste, it was like eating a tablespoon of salt and I had to trash it. Put way less than you think you need and then you can always add more if you want.

One thing to note about air frying kale chips is you have to keep an eye on them once you start. The kale is pretty weightless once it starts to get crispy so with the hot air swirling around the kale gets thrown around near the vent and can get stuck. I just avoid this by pulling out the basket every couple minutes and shaking. When I first made these I didn’t realize that’s what was happening so my smoke alarm was going off like crazy and I was sitting there like “What is going on?!” So word to the wise, just keep an eye on it.

Scale 1x2x3x

  • 1 large bunch kale (I grabbed a couple large handfuls from a pre-chopped bag)
  • Avocado oil spray (or oil spray of your choice)
  • Chili powder, salt and pepper to taste
  1. Rip kale into small pieces and remove hard spines
  2. Add kale to air fryer, spray with oil and shake basket to coat
  3. Add chili powder, salt and pepper. I like to do this while the kale is “wet” from the oil so it sticks.
  4. “Fry” kale at 375 degrees for about 6-7 minutes or until desired texture is reached. *Remember to shake basket every couple minutes to avoid kale getting stuck in the vent)
  5. Add to a plate and season with more chili powder if desired.

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How to Cook Kale Chips in an Air Fryer

Do you know how easy it is to cook kale chips in an air fryer? If you have about 1 minute to prep and 5 minutes to cook, you can be enjoying some tasty kale chips in no time.

Kale. Do you eat kale?

Kale has certainly gained some popularity over the last 5-10 years. I don’t think I had ever tried kale until about 3 years ago. I mixed it into my salads occasionally. I have friends who like to add handfuls of kale to their smoothies (whereas I usually use spinach as my green filler). My sister has always raved about kale chips, but the process of baking kale always sounded tedious (thought I doubt there was much to it). Most recently I have discovered the Superfood Side at Chick-Fil-A which consists of kale, broccolini, dried cherries and a maple vinaigrette dressing.

Make sure you check out the other air fryer recipes we have written:

15+ Incredible Game Day Air Fryer Recipes
25+ Easy Air Fryer Recipes for Beginners
How to Cook Kale Chips in an Air Fryer
Lemon Dill Salmon Air Fryer Recipe
How to Cook Frozen Pigs in a Blanket in Air Fryer
How to Cook Frozen Potstickers in Air Fryer
Easy Air Fryer Roasted Eggplant
How to Cook Frozen Mozzarella Sticks in Air Fryer
How to Cook Frozen Pierogies in the Air Fryer
How to Cook Bacon in the Air Fryer
How to Cook Frozen Chicken Nuggets in the Air Fryer

Air Fryer Kale Chips

We have definitely been enjoying our new air fryer and have spent the last few weeks trying out all sorts of air fryer recipes. Last week I made kale chips for the first time and I was blown away by how tasty they were AND how easy they were to cook up in the air fryer.

I kept my recipe super simple and only added olive oil and a little bit of salt to the kale before cooking. The result was a salty, crunchy veggie option that definitely tasted better than the boring raw carrots that I usually have with lunch.

I do recommend eating these chips immediately after cooking. I think if they sat around for more than an hour or so they would start to get soggy and lose their crunchy appeal.

One note about prep time: my estimate assumes you buy a bag of kale that is already chopped and de-stemmed. (We buy a bulk bag of kale leaves from the grocery store). If you are chopping the kale yourself, add a few minutes to the prep time.

3 from 1 vote Do you know how easy it is to cook kale chips in an air fryer? If you have about 1 minute to prep and 5 minutes to cook, you can be enjoying some tasty kale chips in no time. Prep Time1 min Cook Time5 mins Total Time6 mins Course: Snack Cuisine: American Keyword: air fryer, kale, vegetable Servings: 2

  • 4 cups fresh kale, destemmed loosely packed
  • 2 tsp olive oil
  • 1/2 tsp salt
  • Add kale, salt and olive oil to a large Ziploc bag or tupperware container with lid. Shake until kale is coated with oil and salt.
  • Place kale in air fryer basket.
  • Cook at 330 F for 5 minutes, pulling out the basket and giving it a shake about halfway through the cook time.
  • Enjoy immediately!

Prep time assumes you buy a bag of kale that is already chopped and de-stemmed. If you are chopping the kale yourself, add a few minutes to the prep time.

I am really enjoying this recipe and love how easy it is to cook up in the air fryer!

Have you ever tried making your own kale chips? Definitely give it a shot – it’s a lot easier than you might think.

PIN TO PINTEREST!

These healthy spinach chips have an addictive salty-citrusy flavor that you’ll love!

Wait, don’t go. It’s not as weird/gross/crunchy as it sounds. Actually, spinach chips are crunchy, but crispy-crunchy, not granola-birkenstock-commune crunchy. They’re completely addictive.

Of all the healthy recipes I’ve posted here, it is always the ones that received the least planning, the least foresight, and were the most impulsive additions to the site that end up being the most popular (ahem.. looking at you, Ratatouille…). This is no exception.

Making Spinach Chips is a Simple Process

First of all: no frying! Spinach chips is basically a fancy way of saying baked spinach leaves. You will toss large fresh spinach leaves (don’t use baby spinach; it’s too fragile) in a large bowl with extra virgin olive oil, lime juice, and fine sea salt, and spread them in a single layer on a baking sheet. Pro tip: don’t forget to cover your baking sheet with parchment paper so the delicate, crisp little chips don’t stick to the baking sheet and break when you try to remove them.

For a little extra kick, add chili powder or paprika to your spinach chips, or swap the lime for garlic powder. But that’s really all the heavy lifting you’ll have to do. Prep time takes maybe 5 minutes, and the cook time is a little longer (around a half hour), but it’s hands off time in which you can spend doing something else.

Consider these oven baked spinach chips to be the healthier, homemade version of those tortilla chips we all know, love, and have eaten our body weight in over the course of our lives. You know what I’m talking about. No more, though. Tostitos are out. Heck, potato chips are out! And, for that matter, consider baked kale chips out too. Kale may be on trend, but spinach is forever.

These spinach chips will not last forever, though.

Like any good chip, these are salty and flavorful and so satisfyingly crunchy that the whole batch will be inhaled before you know it. And who doesn’t love to eat their veggies in chip form?

They are a healthy snack that is delicate and not at all filling, though, so you won’t feel, you know, terrible when you do. Trust me. I’ve tested this theory just for you. Pro tip: it’s probably best to double the recipe right out of the gate. You’ll thank me later.

Ingredients

  • Zest and juice of one large lime, (about 1 1/2 Tablespoons zest + 2 tsp juice), divided
  • 1/2 teaspoon fine sea salt
  • 8 packed cups fresh whole spinach leaves, (do not use baby spinach), rinsed and dried
  • 2 Tablespoons extra virgin olive oil

Instructions

  1. Preheat the oven to 275F. Line 2 baking sheets with nonstick pads or parchment paper.
  2. In a small bowl, use your fingers to rub together the zest and the salt.
  3. In a large mixing bowl, toss the spinach with the olive oil to thoroughly coat.
  4. Then add the lime salt and toss again to distribute a little bit of the salt on each leaf. Use your hands if necessary.
  5. Distribute the spinach between the two prepared cookie sheets in an even layer (do not crowd the leaves).
  6. Sprinkle each batch with a teaspoon of lime juice.
  7. Bake for 30-35 minutes (you may need less time depending on how fresh your spinach is, so keep an eye on it) until the leaves are withered and very thin.
  8. Remove from oven, and let the chips cool completely on the pan before serving.

Notes

  • It is best to eat these chips as soon as they’ve cooled. If you need to store them, the best way is in an open container in the fridge. If you cover them, they’ll get soggy though. Even uncovered, they will lose some of their crispness overnight.
Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 62 Sodium: 292mg

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How to store spinach chips

The drier they are before you roast them is key! I use a salad spinner to really get the water off the leaves I store them in a paper bag. Twelve minutes feels like ETERNITY when your house is filled with the smell of Garlic Spinach Chips baking in the oven. As I sat and stared at an entire bag of. Kale chips are so last year—snack on these spinach chips to increase weight loss. If you need to store them, the best way is in an open container in the fridge.

Sea Salt Lime Spinach Chips – gluten-free, vegan, grain-free, If you need to store them, the best way is in an open container in the fridge. Baked Spinach Chips is a healthy snack made with fresh spinach! Keep in mind if you are doing multiple batches of these chips due to cookie sheet size (I did. Sprinkle with salt and optional seasonings. Bake at degrees for minutes , or until crispy. Store in an airtight container. Spinach Chips Homemade.

Never thought I’d be so in love with a store-brought seasoning before. It’s awesome and the ONLY way I’ll eat spinach chips for now. Tags: baked, chips, healthy, snack, spinach, vegan, vegetarian .. kale and spinach chips are really good and easy an d no they do not store. Baked kale chips are all the rage now, but since women can’t live on kale alone, give these spinach chips a try. Not only are they delicate, light, and crispy, but.

Over, Kale Chips! Spinach Chips Are the New Snack in Town potato chips. Keep reading for this simple recipe that only takes 15 minutes. Explore this Article Keeping Kale Chips Crispy Storing Kale Chips Properly Reheating Kale Chips Article Summary Ask a To freshen up stored chips, reheat them in the oven at a low temperature for 15 to 20 minutes. . Freeze Spinach. Baked Spinach Chips: They certainly aren’t potato chips, but they have a slight Foil or Parchment Paper on the cookie sheet to keep the spinach from sticking.

Including green leafy vegetables (like kale, spinach, and collard greens) is always a healthy idea: Eating dark green leafy vegetables, like spinach, may help reduce fat in the belly and liver, a 2014 study published in the Journal of the Academy of Nutrition and Dietetics found.

*Chef’s notes: It is best to eat these chips as soon as they’ve cooled. If you need to store them, the best way is in an open container in the fridge. If you cover them, they’ll get soggy though. Even uncovered, they will lose some of their crispness overnight.

Nutrition information (per serving)

Calories: 75; protein: 2g; fat: 7g; carbs: 3g; sugar: 0g

Recipe and photo by Nora Schlesinger, founder of A Clean Bake.

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Makes 4 servings

Prep time

10 min.

Cook time

35 min.

Ingredients

  • Zest and juice of one large lime (about 1 1/2 Tbsp zest + 2 tsp juice), divided
  • 1/2 tsp sea salt
  • 8 packed cups fresh whole spinach leaves (do not use baby spinach), rinsed and dried
  • 2 Tbsp extra-virgin olive oil

How to make it

Preheat the oven to 275°. Line two baking sheets with nonstick pads, or lightly grease them.

In a small bowl, use your fingers to rub together the zest and the salt.

In a large mixing bowl, toss the spinach with the olive oil to thoroughly coat. Then add the lime salt and toss again to distribute a little bit of the salt on each leaf. Use your hands if necessary.

Distribute the spinach between the two prepared cookie sheets in an even layer (do not crowd the leaves). Sprinkle each batch with a tsp of lime juice.

Bake for 30-35 minutes (you may need less time depending on how fresh your spinach is, so keep an eye on it) until the leaves are withered and very thin.

Remove from oven, and let the chips cool completely on the pan before serving.*

While I do not have a lot of time to watch TV, my favourite past time is and has been since I was a kid, is watching cooking shows. It blooms inspiration. My kids love watching some of the cooking shows to now especially the ones that feature kids!

Recently I watched a show called The Chew and Dolvett Quince was a guest on the show. He’s a celebrity trainer with at the time of this post, a book called the 3-1-2-1 Diet.

While on The Chew he made a skirt steak and spinach chips. Kale chips are not my favourite thing, but I was very intrigued by these spinach chips. When you work from home, it’s always good to plan ahead as far as the snacks go. Or you could end up snacking all day on the wrong foods while you work. Same with working in an office although planning ahead is a little easier when you make and take a lunch to work!

When making these spinach chips, use only a little of your favourite spice. I like to add hot chili flakes. Once cooked they melt in your mouth. One of two kids liked them. Time to try them again.

Spinach Chips

Course: Snack Author: From Dolvett Quince

  • 1 bag fresh spinach pre washed
  • Pam cooking spray
  • salt & pepper
  • spice blend
  • 2 whole almonds
  • Preheat oven to 300.
  • Line baking sheet with parchment paper.
  • Place spinach in one layer on parchment paper. Spray with pam. Sprinkle on salt, pepper and your favourite spice. Grate almonds on top.
  • Place in oven and bake for 15 minutes or until crispy.
  • Serve immediately.

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    Spinach and kale chips

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