Keto Crispy Sea Salt and Lime Spinach Chips
Homemade spinach chips seasoned with zesty lime salt and fresh lime juice. Roasted until crispy and withered, these light snacks deliver bright citrus flavor with minimal ingredients. Baked low and slow to achieve maximum crispness without burning the delicate leaves.
Ingredients
Instructions
- 1
Preheat oven to 275F.
- 2
Line 2 baking sheets with nonstick pads or lightly grease them.
- 3
In a small bowl, rub together the lime zest and salt using your fingers.
- 4
In a large bowl, mix spinach with olive oil until thoroughly coated.
- 5
Add the lime salt mixture and mix again to distribute evenly on each leaf, using hands if necessary.
- 6
Spread spinach between the two prepared sheets in an even layer without crowding the leaves.
- 7
Sprinkle each batch with lime juice.
- 8
Bake for 30-35 minutes, checking frequently, until leaves are withered and very thin.
- 9
Remove from oven and let chips cool completely on the pan before serving.
Tips
Watch closely toward end of baking; fresh spinach may finish in less than 30 minutes.
Cool completely on the pan to allow chips to crisp further as they cool.
Good to Know
Store in airtight container at room temperature for up to 2 days. Chips soften with humidity exposure.
Prepare through seasoning step up to 2 hours ahead. Arrange on sheets and bake just before serving for maximum crispness.
Serve at room temperature as a light snack or appetizer.
Common Mistakes
Do not crowd leaves on baking sheets to avoid uneven crisping and steaming.
Do not skip the cooling step on the pan; chips continue to crisp as they cool.
Do not walk away during baking; timing varies with spinach freshness and moisture.