A Spinach Chip
We went grocery shopping the other day and my husband bought 2 big bags of Sun Chips. UGH! Yes, the one in the really loud compostable bag. I couldn’t believe it and moreover, one whole bag was finished the day after we brought them home. Here I am a die-hard raw foodie and my husband’s choice of food was junk. But, I figured 2 things:
1. the bad – I wasn’t providing my husband’s taste buds with something he wanted
2. the good – I was motivated to find something healthy that he actually likes to eat.
I have made kale chips before – but it took forever just to clean them, dry them, dress them and then place them orderly in my dehydrator. I don’t have much time. I have a preschooler at home who just wants to play with me – and I really want to play with him. So, the easier, the faster, the less time I spend in the kitchen, the funner for my family life. I looked in my fridge yesterday and I saw a huge salad box of clean, washed spinach. Hmmm… I grew up eating an appetizer of fried spinach leaves that were delicious. Could I make a raw version?
Here it is. And I am happy to say, my husband ate them all! Thank goodness it wasn’t Sun Chips tonight!
8 oz organic spinach
3 tbspn ground golden flax seeds (use a coffee grinder to grind whole seeds)
3/4 tsp sea salt
extra virgin olive oil, just enough to coat the spinach leaves enough for the flax seeds and salt to stick
Place on mesh screens and dehydrate at 110F until crispy, about a day.