Step 1: Place spinach leaves in a large bowl. No need to remove the stems - they’ll crisp up in the oven as well.
Step 2: Pour on a healthy dose of olive oil and mix with your hands until all the leaves have a coating of oil on them. If you’d like to add a garlicky taste, you can use garlic-infused olive oil instead. This is the brand I use:
Step 3: Spread the leaves out on parchment-covered baking sheets. I used to take the time to lay out each leaf individually so they weren’t touching one another, but this was waaaaaaaay too time-consuming. Now I just dump on the leaves, spread them around, and call it a day.
Step 4: Place in the oven at 325 degrees and bake until they are crisp. This typically takes 20-25 minutes in my oven.
I checked mine after about 15 minutes, and they weren't quite done. There were still some soggy places. You want to make sure they're completely crisp. The leaves will shrink dramatically, and any leaves that are touching one another will just fuse together to form larger “chips.”
Step 5: Discover that an oven mitt was attached to the bottom of one of your baking sheets when you put it in the oven, and thank the Lord that it didn’t catch on fire.
Step 6: Season with sea salt (preferably pink Himalayan). You can technically salt the leaves prior to baking (and this may be preferred), but I often forget. So feel free to salt them either before or after the oven.
Step 7: Enjoy! If you want to store them, you’ll need to put them in a container that doesn’t crush them, because they crumble very easily.
My whole family loves these - even both of my children, surprisingly - so this is a great way to sneak in some extra veggies!!
DHwRF- and AIP-compliant
Olive oil (I prefer it to be garlic-infused)
Sea salt (I prefer pink Himalayan)
Place spinach in bowl and mix with olive oil until leaves are coated.
Spread spinach leaves out on parchment-covered baking sheet.
Bake at 325 degrees for 20-25 minutes or until crisp.