Sea Salt & Lime Spinach Chips
- 1 whole 1 whole 1 whole Lime, about 1 1/2 Tablespoons zest + 2 tsp juice, divided
- .5 tsp .5 tsp .5 tsp Sea Salt
- 8 cup 8 cup 8 cup Spinach, whole leaves, measured packed
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- Preheat the oven to 275F. Line 2 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 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.
You have to use large spinach leaves, not baby spinach, for this recipe. 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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