If you’re anything like me, it gets to mid evening, dinner is becoming a faint memory even though it was only a couple of hours ago, and you start to think…SNACK!
And it’s that moment when you have just seconds to take control of yourself and choose carefully before you dive headlong into a packet of crisps, or unwrap a chocolate bar, or grab a handful of biscuits….
So here’s my solution – Spinach Crisps!
They took 3 minutes to prepare, and ten minutes to bake. Not convinced? They are delicious – trust me!
They’re light as a feather, melt in the mouth and are very moreish. As well as being delicious, they’re high in nutrients, big on flavour, cheap to make, and low calorie – my recipe averages just 30 calories per serving!
The recipe makes a single portion, but you can double or triple (or more) the recipe to make as much as you fancy, but you’ll have to bake them in batches. I’ve given some flavouring suggestions, but the crisps are rather good with just a little sea salt.
My only advice is to eat them freshly baked, as they don’t keep crisp for very long. Which is fine; it’s not as if they’ll last long…!
You have just seconds to take control of yourself and choose carefully before you dive headlong into a packet of crisps, or unwrap a chocolate bar, or grab a handful of biscuits. My solution? Spinach Crisps! As well as being delicious, they're high in nutrients, big on flavour, cheap to make, and very low calorie - my recipe averages just 30 calories per serving!
- 40 g Spinach leaves (washed and totally dry before cooking)
- 0.5 tsp Olive oil (don't use more than this)
Line two baking trays with baking parchment, or if you have them, non-stick liners. Preheat the oven to 170°c / 150°c (fan oven) / Gas Mark 3-4. Make sure your spinach is completely dry and pick out any really tiny leaves (these will cook more quickly and might burn).
Place the spinach in a bowl, and drizzle over the olive oil. Now get your hands in there! Mix for a minute or so until all the leaves are coated in oil. A little oil goes a long way!
If you didn't mix your flavourings into the oil, now it's time to add your herbs/garlic salt/chilli, and mix it thoroughly by hand so it sticks to the leaves. See "Recipe Notes" at the end of this recipe for some ideas.
Arrange the leaves in a single layer on the lined baking trays, making sure that they don't overlap.
Pop the trays in the oven, near the top. Bake for around 8-10 minutes or until they are just crisp. Keep an close eye on the leaves - if they start to brown, they need taking out straight away as they are done and will burn very quickly! Be careful that the dry leaves don't fly off the trays when you take them out of the oven as they'll weigh almost nothing!
Allow them to cool for a minute or two, then carefully remove them from the tray - they cool in seconds once off the trays. Serve straight away!
- Garlic & Chilli Salt (often found in a grinder)
- 2 cloves garlic, crushed & ¼ teaspoon paprika (mix into the olive oil first)
- Italian blend herbs
- 1 tablespoon of lime juice & ½ teaspoon crushed sea salt (mix into the olive oil first)
- Moroccan/Cajun/other seasoning blends