Description
Crispy Spinach Chips are a delightful and crunchy snack made by coating fresh spinach leaves in a seasoned batter and frying them until golden brown. These chips are perfect as a light appetizer or a healthy alternative to traditional potato chips, offering a crispy texture and savory flavor in just 20 minutes.
Ingredients
Scale
Spinach Chips
- 50 fresh spinach leaves
Batter
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp chicken or mushroom stock powder (optional, for flavor)
- 1 tsp garlic powder
- Salt to taste
- 1 tsp black pepper
- 200 ml water (about 3/4 cup)
Frying
- Cooking oil for frying (enough to submerge the spinach leaves)
Instructions
- Prepare the batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, stock powder (if using), garlic powder, salt, and black pepper. Gradually add the water while stirring continuously until the batter becomes smooth and lump-free.
- Heat the oil: Pour enough cooking oil into a frying pan to submerge the spinach leaves. Heat the oil over medium heat until hot. Test the temperature by dropping a small bit of batter; it should sizzle and rise to the surface immediately.
- Dip each spinach leaf: Take each spinach leaf and dip it into the prepared batter, making sure it is fully and evenly coated.
- Fry the coated leaves: Gently place the batter-coated spinach leaf into the hot oil. Fry for approximately 1-2 minutes per side, or until the chip turns crispy and golden brown.
- Drain excess oil: Using a slotted spoon, remove the fried spinach chips from the oil and place them on paper towels to absorb any excess oil.
- Repeat frying: Continue this process with the remaining spinach leaves, frying them in batches to avoid overcrowding the pan.
- Serve: Once all spinach chips are fried and drained, serve them immediately as a snack or with your preferred dipping sauce for added flavor.
Notes
- For a vegetarian option, use mushroom stock powder or skip the stock powder altogether.
- Ensure the oil is hot enough before frying to achieve crispiness and prevent soggy chips.
- Do not overcrowd the pan while frying to maintain even cooking and proper crispiness.
- Serve spinach chips immediately for the best crunch; they may lose crispness if left out for too long.
- The batter consistency should be like pancake batter—smooth but not too runny—to coat leaves evenly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
