A while back I posted a recipe for Kale Chips. I never even considered that you could use another type of green but I like these Spinach Chips even better than the kale! If you can find curly spinach it will probably be even easier, but the baby spinach leaves are great. Just make sure you put them in a single layer not touching each other. And take it easy on the salt–these are really easy to overseason.
2 cups fresh spinach leaves
2 Tbsp. extra virgin olive oil
Italian seasoning, to taste
salt, to taste
1. Preheat oven to 325 degrees. Line a large baking sheet with foil.
2. Put the spinach leaves in a large bowl. Drizzle olive oil over leaves and gently toss with your hand to evenly coat the leaves. Sprinkle with Italian seasoning and salt and toss.
3. Arrange the leaves in a single layer not touching each other. Bake for 8-12 minutes or until leaves are crispy. Take from oven and allow to cool for 2 minutes. Use a spatula to remove from foil.
Source: Divas Can Cook