Ostentatious Oven-Baked Spinach Chips

Pre-heat oven to 250ºF.


About 2 1/2 oz of fresh baby spinach leaves. Baby spinach is easily found in 5 oz. packages, use approximately half.

1t.-1T. Ghee, coconut oil, avocado oil or grass fed butter (if you are being strict with your calories, or you’ve had enough fat for the day, use an avocado spray instead of ghee)

Molly’s Salt and fresh black pepper


Place the spinach in a large bowl and toss with the oil.

If the fat you’ve chosen is solid, you’ll need to gently spread it onto the leaves with your hands.

Lay the spinach leaves in a single layer on a cookie sheet or stone. You can see some of mine are overlapped, those weren’t as crunchy.

Sprinkle with Molly’s salt and pepper.

Bake for 15 minutes then check them every 5 minutes until they are crispy (mine took around 30 mins). Don’t let them get too crispy, they’ll break too easily or burn!

Allow to cool for 2-3 minutes right on the stone/pan. We usually peel them right off the stone and enjoy…then make more because they vanish!! You’ll may eat all of them before you realize you’ve forgotten to share…

You can use the same recipe with kale and I’ve even done chard and collard greens…all…yum!

Use your imagination and add different spices each time you make them.