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December 30, 2010

Recipe (again): Spinach chips, a healthy option for the new year


Maybe you're totally sick of sugar and ready to start eating better in 2011. I'm definitely the latter, and trying to be the former.

As part of my attempts to eat better next year, we're taking part in a CSA, which, of course, won't start for several months, but I was thinking ahead about how to get more veggies in my diet. A few weeks ago, I made some kale chips at home, which were pretty good, but I wanted to try some other leafy greens that way too.

So today, aside from the fudge, I also made spinach chips.

Super-easy "recipe": Heat the oven to 350, wash and dry the greens, drizzle and toss with olive oil and whatever seasonings you like, spread them out in a single layer on a cookie sheet, cook for about 10 minutes, or until crispy.

I ended up making three batches to use up the spinach languishing in our fridge: one with lemon olive oil and black sea salt, one with regular olive oil and italian herbs and one with lemon olive oil and regular flake sea salt. The last batch, I kind of threw together, and where the leaves overlapped, the result wasn't as good, so that really is an important step.

They turn out very delicate and crispy, bringing out the best flavors of the spinach.

Do you have any food resolutions for the new year?

(Photo by me)

Posted by Sarah Kickler Kelber at 2:40 PM | | Comments (10)
Categories: Recipes


I've done this with swiss chard (leaves only). Not bad, but not good enough to do again.

I've done this with kale, but I find that it's a little delicate. Gotta get the temps/timing right, or it will scorch. Kinda like nori when it's good --- salty, crispy.

I've also tried this with kale, with mixed results. I'm thinking the more even thickness of spinach might work better.

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When I roast halves of Brussels sprouts, I always end up with a few chips from single leaves. I hadn't thought of deconstructing the sprouts (and on second thought, nah, too much work).

Every year I resolve to eat more fresh fruit. Making progress, little by little.

This looks great. Thanks!

This may seem like a stupid question but what do they taste like? I love raw spinach but dislike it cooked.

MadelBlue, I'd say they taste more like raw than cooked spinach. But they are very delicate, as mentioned by another poster.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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