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May 11, 2016

Japanese Seasoned Spinach Chips

Light and airy Japanese seasoned spinach chips make an excellent afternoon snack.

JAPANESE SEASONED SPINACH CHIPS Light and airy Japanese seasoned spinach chips make an excellent afternoon snack.

My afternoon snack obsession these days are these Japanese seasoned spinach chips.  Laced with sea salt and sesame, they satisfy that savory, crunchy craving.

Similar to kale chips but more delicate, these spinach chips are crisp and crackly, and just melt in your mouth.  A batch of these doesn’t last long around here, try making them for yourself and you’ll see what I mean.

JAPANESE SEASONED SPINACH CHIPS Light and airy Japanese seasoned spinach chips make an excellent afternoon snack.

The beauty of making chips from leafy greens like kale and spinach is that they’re a simple and fun way to get some extra greens in your (or your kids) diet.  I bake these at a low-heat to retain as many nutrients as possible and season them with Gomashio.

If you’ve never heard of Gomashio, it’s a seasoned salt that’s a staple of macrobiotic diets.  You can sprinkle it on everything (soups, salads, you name it) so the recipe calls for more than you’ll use, so you can have extra on hand.

JAPANESE SEASONED SPINACH CHIPS Light and airy Japanese seasoned spinach chips make an excellent afternoon snack.

I’ve used a combination of black and white sesame seeds in mine, along with crunchy fleur de sel sea salt and a pinch of red pepper flakes for heat.  Everything is gently toasted to release the flavors and then briefly pulsed in the food processor to pulverize.  What you end up with is a lower-sodium seasoning that packs a flavorful punch.

Once you have your seasoning ready, all you need to make these chips are spinach leaves and toasted sesame oil.  The leaves are lightly coated in the oil to help the seasoned salt stick to the chips and add an additional layer of sesame.  They come out of the oven impossibly light and crispy with a nice toasty and nutty flavor.  It’s hard to stop eating these chips, but in this case, that’s a good thing!

Serves serves 2-4

Japanese Seasoned Spinach Chips

Sylvie Shirazi

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 Tablespoon/7 g white sesame seeds
  • 1 Tablespoon/7g black sesame seeds
  • ½ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes
  • 4oz/114g spinach leaves
  • 1 teaspoon toasted sesame seed oil

Instructions

  1. Heat oven to 200 degrees.
  2. In a small skillet, toast the sesame seeds over medium heat, stirring constantly until lightly toasted, (about 1-2 minutes). Add the salt and red pepper flakes and cook, stirring, for another 30 seconds. Let cool completely and transfer to the bowl of a mini food processor or spice grinder.
  3. Briefly pulse together the sesame seeds, red pepper flakes and sea salt. You should have some fine and some whole pieces. (Alternatively you can use a mortar and pestle to grind the seeds and spices together.)
  4. Drizzle spinach leaves with toasted sesame oil on a parchment lined baking sheet and use your hands to lightly coat the leaves. Sprinkle with 1 Tablespoon of sesame salt. Toss gently until evenly coated.
  5. Arrange leaves in a single layer and bake for 1 hour or until the leaves are crisp and completely dry. Remove from oven and let cool before serving.

Notes

Gluten-Free, Grain-Free, Paleo, Vegan

Nutrition

Fat

1 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Savory, Snacks, Vegan Tagged With: chips, snack, spinach

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  1. Fareeha says

    May 11, 2016 at 3:45 am

    chips ..... who doesn't like them.. they look so yummmm. I know the moment I cook them , they are over !!!!!!!! : )
    Reply
  2. Catherine says

    May 11, 2016 at 4:25 am

    Dear Sylvie, what a marvelous idea! My family is big on kale chips and I know they would love this too! Sounds like such a great snack...can't wait to try it. xo, Catherine
    Reply
  3. Claire | Sprinkles and Sprouts says

    May 11, 2016 at 4:57 am

    I had something similar to this in a winery in Margaret River. Can't wait to try making them for myself!!! And I love the flavoured salt. I always have a rosemary and lemon salt in my pantry. Can't way to try this sesame salt :-)
    Reply
  4. Gloria @ Homemade & Yummy says

    May 11, 2016 at 5:57 am

    I have made kale chips, but never even thought of making spinach chips. Awesome!! These sound fantastic.
    Reply
  5. Melissa @ My Wife Can Cook says

    May 11, 2016 at 6:23 am

    What a good idea! We have had some success with brussel sprout or kale chips, so I'm guessing my kids would like these too. Especially with the sesame flavor!
    Reply
  6. Marye says

    May 11, 2016 at 6:48 am

    These spinach chips look so good! I am looking forward to trying them.
    Reply
  7. Em says

    May 11, 2016 at 11:14 am

    These sound amazing, Sylvie. I can see myself easily polishing off the whole tray over the stove!
    Reply
  8. Caroline says

    May 11, 2016 at 6:36 pm

    These chips look amazing! I've never tried making chips with spinach, but can't wait to try! It's one of my favorite greens. Such a great snack!
    Reply
  9. Rebecca @ Strength and Sunshine says

    May 12, 2016 at 4:18 am

    Definitely love all those sesame flavors! These beat any "kale chip craze"!
    Reply
  10. Shelly @ Vegetarian 'Ventures says

    May 12, 2016 at 5:16 am

    Love this! I'm always trying to find more afternoon snacks to try as I tend to just eat often throughout the day instead of have lunch.
    Reply
  11. Megan says

    May 12, 2016 at 7:52 am

    What a cool way to get my kids to eat spinach. Thanks!
    Reply
  12. Raia says

    May 12, 2016 at 8:06 am

    Ooh, I bet I get my kids to enjoy spinach if I made these. :) They sound tasty!
    Reply
  13. Emily @ Recipes to Nourish says

    May 12, 2016 at 9:12 am

    These are beautiful. I've never had spinach chips before but I bet they're yummy.
    Reply
  14. jules says

    May 12, 2016 at 11:00 am

    YUM! I've made something very similar with kale, but I'm definitely trying with spinach next time. Thanks for the great idea! ~jules
    Reply
  15. Nikki says

    August 29, 2016 at 8:16 am

    Oh man, I might just start eating spinach! Your photos are gorgeous btw. I've been pinning them up on Ahalagy. : )
    Reply
    • Sylvie says

      September 1, 2016 at 5:34 pm

      Thank you!
      Reply

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