Spinat Chips

Spinach chips (Austin & Lisa Bingham)

Spinat Chips

Zutaten:
Spinat (oder Rucola oder ähnliche Blattsalate)
Olivenöl
Salz
Gewürze (gut ist Cajun)

Zubereitung:

Rins and pat dry fresh baby spinach leaves
Place the spinach into a large bowl and toss with the oil. (Please be aware that a little oil goes a long way. I had one cookie-sheet’s worth of spinach leaves, and 1 dessert spoon of oil was more than enough!!)
Lay the spinach leaves out in a single layer on a cookie sheet lined with parchment paper. (If you have non-stick foil, that may or may not work here. But the leaves will definitely stick to regular foil and to a naked cookie sheet.)
Sprinkle with sea salt and fresh black pepper. I kept these simple, but you can flavor them however you like: cajun, herbs, garlic powder, red pepper flakes, garam masala, parmesan cheese …
Bake at 175 °C for 15 minutes, and then check them every 5 minutes after that until they are crispy (mine took around 30 mins).
Allow to cool, then enjoy. Then make some more because you’ll be shocked at how quickly they melt in your mouth and vanish “just like that”!!

Fazit:
Total leckerer Partysnack, aber natürlich nicht sättigend.

Esser:

Kochen mit Tarnold