Deep-Fried Spinach “Chips” Recipe

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Recipes.net Team Published: March 20, 2020 Modified: December 2, 2020
Deep-Fried Spinach “Chips” Recipe

Serve these delicious vegetable chips when you have friends over or when you need a midday snack. They’re so addictive, you won’t be able to just have one!

 

How To Make Deep-Fried Spinach “Chips”

  • 1 bag baby spinach (or regular spinach, torn up and with stems removed)
  • Sea salt (or regular salt; as desired)
  • Peanut oil (as needed for frying)
  1. Pour about 2 inches of peanut oil in your frying pan and heat on high. When it gets that greasy, glossy look, it's almost ready for frying. It takes 5 to 10 minutes to heat the oil, depending on your stove capacity.

  2. Dry the spinach as much as possible, gather a handful at a time and drop it into the oil.

  3. Flip the spinach over with a slotted spoon so it gets fried on both sides and doesn't stick in a wad. The spinach should curl up and become wrinkled. This will take 30 seconds max.

  4. Scoop it out of the oil and onto some paper towels to drain.

  5. Immediately sprinkle with sea salt. Let it sit about 30 seconds and taste. If it's just limp and greasy, you didn't cook it quite long enough. Make sure to not cook it too long or else the edges will burn and it'll be overdone.

  6. Repeat this process for as many batches as you want. Serve.

How To Make Deep-Fried Spinach "Chips"

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Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Serves:
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Ingredients

  • 1 bag baby spinach, or regular spinach, torn up and with stems removed
  • Sea salt , or regular salt; as desired
  • Peanut oil , as needed for frying

Instructions

  1. Pour about 2 inches of peanut oil in your frying pan and heat on high. When it gets that greasy, glossy look, it's almost ready for frying. It takes 5 to 10 minutes to heat the oil, depending on your stove capacity.

  2. Dry the spinach as much as possible, gather a handful at a time and drop it into the oil.

  3. Flip the spinach over with a slotted spoon so it gets fried on both sides and doesn't stick in a wad. The spinach should curl up and become wrinkled. This will take 30 seconds max.

  4. Scoop it out of the oil and onto some paper towels to drain.

  5. Immediately sprinkle with sea salt. Let it sit about 30 seconds and taste. If it's just limp and greasy, you didn't cook it quite long enough. Make sure to not cook it too long or else the edges will burn and it'll be overdone.

  6. Repeat this process for as many batches as you want. Serve.

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