Including green leafy vegetables (like kale, spinach, and collard greens) is always a healthy idea: Eating dark green leafy vegetables, like spinach, may help reduce fat in the belly and liver, a 2014 study published in the Journal of the Academy of Nutrition and Dietetics found.
*Chef’s notes: 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.
Nutrition information (per serving)
Calories: 75; protein: 2g; fat: 7g; carbs: 3g; sugar: 0g
Recipe and photo by Nora Schlesinger, founder of A Clean Bake.
Makes 4 servings
- Zest and juice of one large lime (about 1 1/2 Tbsp zest + 2 tsp juice), divided
- 1/2 tsp sea salt
- 8 packed cups fresh whole spinach leaves (do not use baby spinach), rinsed and dried
- 2 Tbsp extra-virgin olive oil
How to make it
Preheat the oven to 275°. Line two 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 tsp 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.*