SEA SALT AND LIME SPINACH CHIPS
Consider them 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.
- 1 whole 1 whole 1 whole Lime, zest and juice (about 1 1/2 tbsp zest + 2 tsp juice)
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- 8 cups 8 cups 8 cups Spinach, fresh whole spinach leaves, rinsed and dried ( do not use baby spinach)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 275F. Line 2 baking sheets with nonstick pads, or lightly grease them.
- In a small mixing bowl, use your fingers to rub together the zest and the salt.
- In a large mixing bowl, mix the spinach with the olive oil to thoroughly coat.
- Then add the lime salt and mix again to distribute a little bit of the salt on each leaf. Use your hands if necessary.
- Spread the spinach between the two prepared cookie sheets in an even layer (do not crowd the leaves).
- Sprinkle each batch with a teaspoon 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.
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.
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The recipe does not state how much olive oil to use, nor is it listed in the ingredients.