Remember when kale chips were all the rage? Well, they're so over now! OK, maybe they're still raging. My supermarket now sells them ready made in little 3 serving containers...for $7.00! At those prices they'd better still be raging but they're definitely over in my kitchen. I sort of liked them, kind of, for someone who doesn't generally like kale all that much. Brian ate the first batch I made last year and decided they were over back then. The net net was that, if you made them for me, I would eat them but I usually didn't bother making them for myself.
But spinach... that's a whole 'nother thing. I like spinach in almost every form so why not make chips? I'm brilliant! OK, it took me a year to think of this so my brilliance is on a slight time delay. Also, I'm not the first to make spinach chips. But, whatever. Spinach chips are raging completely out of control! And they're easier to make. Kale is like a wild, frizzy, out of control hair do. But you can buy containers with pre-washed baby spinach leaves so you don't even have to wrestle with them. Lay them neatly on a baking sheet and they stay neat. And they have little handles. They're perfect, I tell you! Definitely the new cool kid in town. Kale? Kale who? Enjoy!
2 Cups baby spinach leaves
1 Tablespoon Olive oil
Salt & pepper to taste
1/4 Teaspoon garlic powder (optional)
Combine the spinach and olive oil in a bowl and gently toss until all the leaves are coated. Lay them, in a single row, on a baking sheet lined with parchment paper. Use more than one baking sheet, if you have them, or work in batches. Sprinkle with salt, pepper and garlic powder if desired. Bake in a well pre-heated 325 degree oven for 12 minutes, turn off the oven but leave the pan in there for an additional 5 minutes. Remove the pan from the oven and let the spinach sit in the pan for 5 minutes more to crisp up. Makes 2 - 4 servings. Or 1 serving if I'm the one eating it. :)