Italian Herb Baked Spinach Chips
Buh-Bye kale chips, HELLOOOOOO spinach chips!!! These Italian herb-baked spinach chips are my new favorite healthy snack. I like them much better than any kale chip I’ve ever tasted, even the baked salt n vinegar kale chips I posted on this blog. Baked spinach chips just have more…oompf to them or something. Or maybe it’s just that I prefer spinach over kale in any form.
Start with fresh, pretty spinach leaves!
I won’t talk about how I went through this whole bag of spinach in a day. Trust me, once you make these, you’ll see just how easy that is to do. I’ve been craving salty, crunchy things lately, and while I really want to snack on a bag of Lays, these baked spinach chips have been my saving grace.
I like to really season these bad boys up!
They bake up so crisp and delicate and pack an amazing Italian flavor thanks to McCormick Italian Herb Seasoning grinder. That stuff is delicious!! If you don’t have a bottle go run to Target or Walmart or where ever they sell McCormick seasoning in your area and get one today! I’ve been putting it on EVERYTHING, and it’s UH-MAYZ on roasted chicken legs! Never thought I’d be so in love with a store-bought seasoning before. It’s awesome and the ONLY way I’ll eat spinach chips…for now.
This is the seasoning I’m talking about! So Good!
I’m pretty sure other seasonings would taste fab on these things, but I’ve been too into my salt and Italian herb to venture out, so let me know if you’ve tried other flavors that were a hit.
Fresh, Italian Herb Seasoned Spinach ready for the oven!
You want to make sure you eat these fresh out of the oven because I hear baked spinach chips only stay crisp for a few hours. This may or may not be true, being that they’ve never lasted that long for me to find out.
They don’t bake up pretty looking, but your taste buds won’t mind!
Watch me make these Italian Baked Spinach Chips from start to finish!
Get the Recipe: Italian Herb Baked Spinach Chips
Ingredients
- 2 cups fresh spinach, choose the big, healthy-looking leaves
- few drop of extra virgin olive oil
- McCormicks Italian Blend Seasoning
- Salt
Instructions
- Preheat oven to 325
- Place spinach in a large bowl.
- Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.
- Sprinkle the spinach with Italian herb seasoning and salt.
- Taste one of the leaves to make sure you are using enough seasoning. (you won't need a lot of seasoning)
- Arrange the spinach in a single layer (don't let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil.
- Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done.
- Let sit on the baking sheet for about 2-3 minutes.
- Remove from baking sheet and enjoy!
Video
Notes
Be SUPER careful not to use too much olive oil. Only a few drops.
Spinach will shrink A LOT in the oven so don't be alarmed.
Can Brussel sprouts be substituted for the cabbage in the soup?
I like the spinach chips a lot. It took me 10-12 mins per batch but I uses very large leaves that I had to wash and spin first. I think that might have been the issue. And suggestions from others as to the seasoning are great and I will try. maybe even a little Lipton onion soup mix.
Question I am in day three of Soup Diet.I get a little tired of the soup so I tried pureeing it in the blender. not all so there are some chunks but it tastes a lot better. Do you think doing that will change the effect of the soup?
I used taco seasoning. Sooo Yummy without feeling guilty. I will try the same with curly kale. Thanks for the great idea.
I didn’t have any of this seasoning so going to try the ‘everything but the bagel seasoning’..