Description
Crispy Spinach Chips are a delightful, crunchy snack made by coating fresh spinach leaves in a flavorful batter and frying them until golden. Perfect as a healthy appetizer or a savory treat, these chips combine the wholesome goodness of spinach with a crispy, savory batter that’s lightly seasoned for extra flavor.
Ingredients
Scale
Ingredients
- 50 fresh spinach leaves
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp chicken or mushroom stock powder (optional, for flavor)
- 1 tsp garlic powder
- 200 ml water (about 3/4 cup)
- Salt to taste
- 1 tsp black pepper
- Cooking oil for frying (enough to submerge leaves)
Instructions
- Prepare the batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, chicken or mushroom stock powder (if using), garlic powder, salt, and black pepper. Gradually add the water while stirring to create a smooth, lump-free batter.
- Heat the oil: Pour enough cooking oil into a frying pan to submerge the spinach leaves. Heat the oil over medium heat until it’s hot; test by dropping a small amount of batter into the oil – it should sizzle and rise to the surface immediately.
- Dip the spinach: Dip each fresh spinach leaf into the prepared batter, making sure it is evenly coated on all sides.
- Fry the spinach chips: Gently place the coated spinach leaf into the hot oil. Fry each side for 1-2 minutes until the chips turn crispy and golden brown.
- Drain excess oil: Use a slotted spoon to remove the fried spinach chips from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
- Repeat frying: Continue the process in batches until all the spinach leaves have been dipped, fried, and drained.
- Serve: Serve the crispy spinach chips immediately on their own or with your favorite dipping sauce for a delicious snack.
Notes
- For a vegetarian-friendly option, use mushroom stock powder instead of chicken stock powder.
- Ensure the oil is hot enough before frying to achieve maximum crispiness.
- Serve immediately for the best crunchy texture, as the chips can become soggy if left out too long.
- These chips pair well with garlic aioli, ranch dip, or spicy mayonnaise.
