Even a leafy green vegetable can fill in for potato chips, if you bake it right. An added bonus: with spinach, there's no slicing necessary. Packed with vitamins A and C,spinach makes a surprisingly elegant and scrumptious salty snack.
- 1 small bunch of spinach
- 1 tbsp extra-virgin olive oil
- 1 tbsp vinegar, optional
- Sea salt to taste
Preheat oven to 300°F. Cut away inner ribs from each kale leaf and discard, then tear the spinach leaves into same-size pieces. Wash and thoroughly dry pieces, then put them in a large Ziploc bag or bowl. Add half of the olive oil, seal bag and squeeze, distributing the oil evenly on the kale pieces. Add rest of olive oil and squeeze the bag further, until all kale pieces are evenly coated with oil and slightly "massaged." Sprinkle vinegar over the leaves, then reseal and shake bag to distribute vinegar throughout.
Arrange spinach leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 mins. Check every 10 mins. or so and turn pieces over as needed. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
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