- Spinach (regular or baby, I bought a bag of spinach from the salad section)
- Cookie Sheet
- Reynolds Non-Stick Aluminum Foil or Parchment Paper
- Seasoning (I’ve made two versions, one used garlic salt and pepper, the other I used cajun seasoning. They were both very good)
- Preheat oven to 350 degrees, spread a layer of Reynolds Non-Stick Aluminum Foil or Parchment Paper on the cookie sheet to keep the spinach from sticking.
- Spread a large handful of spinach out on the cookie sheet. You can choose to be neat and make sure all pieces don’t touch, but I didn’t. The chips stuck together some, but I honestly did not care. Sprinkle your seasoning of choice on the spinach. Do this sparingly…a little goes a long way, especially with salt.
- Place in over and bake for 7-10 minutes. You’ll need to keep an eye on them since ovens vary. Once they’re dried out and crispy they’re done. Take them out of the oven and let them cool for few minutes, then carefully remove them from the Reynolds Non-Stick Aluminum Foil or Parchment Paper. They’re a bit delicate, and some will break, but hey…what chip doesn’t break? They’re best if you eat them right away, but you can store them in the fridge in a air tight container and the pop them in the microwave for 5-10 sec when you’re ready for them.
- For non-hcg diet friendly chips, you can toss or sprinkle them with olive oil. If you do this you don’t need the Reynolds Non-Stick Aluminum Foil or Parchment Paper.