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Keto Spinach Chips with Parmesan

Crispy Keto Spinach Chips with Parmesan: Guilt-Free Snack Joy

Enjoy guilt-free snacking with these Keto Spinach Chips with Parmesan, a low-carb and gluten-free delight.
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Snack
Cuisine: Keto
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 4 cups Spinach leaves Large, mature leaves preferred
  • 1 tablespoon Olive Oil For coating
  • 1/4 teaspoon Salt To enhance flavor
  • 2 teaspoons Parmesan Cheese Hand-grated or pre-packaged

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • salad spinner
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Wash 4 cups of mature spinach leaves under running water and dry completely.
  3. In a mixing bowl, combine the dried spinach leaves with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Toss gently.
  4. Line a baking sheet with parchment paper and spread half of the coated spinach in a single layer. Sprinkle with 1 teaspoon of Parmesan cheese.
  5. Bake for 8 to 11 minutes, checking for doneness at around 7 minutes.
  6. Once done, cool for 5 minutes before removing the chips. Repeat with the remaining spinach.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 1gVitamin A: 2800IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftover chips in an airtight container at room temperature for up to 3 days. You can freeze them for up to 1 month, layered between parchment paper.

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