Crispy Spinach Chips Recipe: Healthy, Easy, and Delicious Snack!

Who knew spinach could be this addictive? If you’re looking for a guilt-free snack that’s crispy, light, and packed with nutrients, look no further than these crispy spinach chips. They’re a fantastic alternative to regular potato chips, with all the crunch but none of the extra calories. Whether you need a quick snack for movie night or a healthy bite to curb your afternoon cravings, these spinach chips are your new best friend. Trust me, once you try them, they’ll become a regular on your snack list!

I was looking for souvenirs to bring back to my family while I was in Manila, and they specifically asked for food. As a gym girlie, I wanted to introduce them to a healthy snack they’d never tried before. While browsing through the mall, I stumbled upon a bag of spinach chips. I was amazed by how creative the person behind these chips must have been! If you like this recipe you might also try our beef burger recipe, yummy nachos, and bacon rolls. Check out our youtube channel and facebook page!

When I got home, I opened the bag and was stunned by how crispy and delicious the spinach chips were. Intrigued, I checked the ingredients on the package and decided to try making them myself. I added an egg to the recipe, hoping for an even crispier result—and it worked! It was such an amazing experience, and now it’s one of my go-to snacks.

Ingredients You’ll Need

• Water spinach: It’s better to choose larger leaves and ones that are a vibrant green.
• Wheat flour: Helps create the batter that coats the spinach, giving the chips a nice, crispy texture when fried. You may also use all purpose flour.
• Cornstarch: Adds extra crunch to the chips by making the batter lighter and crispier.
• Salt: Enhances the flavor of the chips and balances the natural taste of the spinach.
• Pepper: Adds a subtle kick of spice to elevate the overall flavor of the chips.
• Vegetable oil: Necessary for frying the chips, giving them that crispy, golden finish. If you have air fryer then no need to use vegetable oil.
• Cold water: Helps create a smooth batter and, when combined with the egg, makes the coating light and crisp.
• Egg: Binds the batter together, ensuring it sticks to the spinach leaves and adds extra crispiness.

Why You’d Love Spinach Chips

• Healthy and low-calorie: A perfect alternative to regular chips.
• Crunchy and delicious: Packed with flavor and that irresistible crispy texture.
• Easy to make: No complicated ingredients or techniques required.

These spinach chips are a healthy, low-calorie alternative to regular chips, making them perfect for guilt-free snacking. Despite being light, they’re packed with flavor and have that irresistible crispy texture that everyone loves. Plus, they’re incredibly easy to make, requiring no complicated ingredients or techniques, so you can whip them up anytime you’re craving something crunchy and delicious.

Quick Guide On How To Make Spinach Chips

Instructions

Prepare the spinach:

• Wash the water spinach thoroughly and pat dry. Make sure the leaves are completely dry to ensure they crisp up when fried.

Prepare the batter:

• In a mixing bowl, combine the wheat flour, cornstarch, salt, pepper, and egg, then slowly add the cold water while whisking.
• Gradually add the cold water while stirring until you get a smooth, lump-free batter. The batter should be slightly thick but still light enough to coat the spinach leaves.

Heat the oil:

• In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can check the oil’s readiness by dropping a small bit of batter into it—if it sizzles and rises to the surface, the oil is ready.

Coat the spinach:

• Dip each spinach leaf into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.

Fry the spinach:

• Carefully place the coated spinach leaves into the hot oil in small batches. Fry for about 1-2 minutes or until golden and crispy.
• Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.

Season and serve:

• Sprinkle a little more salt or your favorite seasoning over the fried spinach chips while they’re still hot.
• Serve immediately for maximum crunch!

Enjoy your homemade crispy spinach chips!

Crispy Spinach Chips

Recipe by Nica Delos Santos

5.0 from 2 votes

Course: AppetizersCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

1

hour 

10

minutes

If you’re looking for a guilt-free snack that’s crispy, light, and packed with nutrients, look no further than these crispy spinach chips. They’re a fantastic alternative to regular potato chips, with all the crunch but none of the extra calories.

Ingredients

• 1 cup 1 Water Spinach

• 1 cup 1 wheat flour

• 1/2 cup 1/2 cornstarch

• 2 teaspoon 2 salt

• 1 teaspoon 1 pepper

• 450 ml 450 vegetable oil (for frying)

• 1 cup 1 cold water

• 1 piece 1 egg

• Sauce

• 1 tablespoon 1 Mustard

• 2 tablespoon 2 mayonnaise

• 1 tablspoon 1 pickle relish

Directions

• Wash the water spinach thoroughly and pat it dry. Ensure the leaves are completely dry to make sure they crisp up when fried.
• In a mixing bowl, combine the wheat flour, cornstarch, salt, pepper, and egg, then slowly add the cold water while whisking. The batter should be slightly thick but still light enough to coat the spinach leaves.
• In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C).
• Dip each spinach leaf into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
• Carefully place the coated spinach leaves into the hot oil in small batches. Fry for about 1-2 minutes or until golden and crispy.
• Remove the spinach chips with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
• Sprinkle a little more salt or your favorite seasoning over the fried spinach chips while they’re still hot.
• Sauce
• In a different bowl, mix the mustard, mayonnaise, and pickle relish.

Equipment

• Non-Stick Pan

Recipe Video

Notes

• Dry your spinach well: Any moisture will make the leaves soggy instead of crispy.
• Don’t overcrowd the pan or air fryer: This allows the heat to circulate, ensuring even crisping.
• Season creatively: You can add Parmesan cheese, chili powder, or lemon zest for a fun twist