Move over, kale chips! These Keto Spinach Chips with parmesan are a sneaky way to increase your vegetable intake on keto. They’re surprisingly tasty!
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If you’ve hung around this blog long enough, you know that I’m a huge fan of keto green smoothies to help boost vegetable intake on keto. Blended greens are so much easier to prepare and eat than a big salad!
But, sometimes you’re just not in the mood for a sweet smoothie. You might be craving something a little salty or a little cheesy… so how about making some “chips” out of spinach? I know it might sound a little weird, but I highly recommend that you give this recipe a try! The result is a very light, airy “chip” that’s fun to eat and makes consuming spinach super easy.
If you enjoy spinach, which many people do, try this stuffed-spinach keto pork chops recipe!
Also, if you’ve made kale chips before, spinach chips are lower in carbs and a little less “green” tasting. Give this vegetable chip variety a try!
Why You’ll Love This Spinach Chip Recipe
- It’s an EASY way to get in some healthy greens. This recipe is also a great way to boost your kids’ vegetable intake!
- This recipe is packed with healthy nutrients like Vitamin A, Vitamin C, Calcium, and Iron. One serving alone will give you 113% of your daily intake of Vitamin A!
- It will satisfy your salt cravings.
- Spinach chips are lower in carbs than their popular counterpart, kale chips.
- These are excellent as keto snacks and keto appetizers.
Ingredients Needed to Make Keto Baked Spinach Chips
Ingredient quantities are located in the recipe card at the end of the post.
- Mature spinach (NOT baby spinach)
- Olive oil
- Parmesan cheese
How to Make Easy Roasted Spinach Chips
This is just a quick overview of how to make roasted spinach chips. For the recipe in detail, scroll to the recipe card at the end of the post.
Salt your spinach. TIP: Use large (mature), whole spinach leaves for this recipe, NOT baby spinach. I used the Fresh Express brand.
Add cheese. TIP: I used hand-grated parmesan cheese in the photos, but you can also use a storebought grated parmesan from a brand like Kraft or shredded parmesan cheese.
Bake your spinach. TIP: Before removing the baked Spinach Chips from the oven, let them cool first.
Serve and enjoy. These go quickly, so be prepared to make another batch! 🙂
Can I Use Baby Spinach in this Recipe?
No. Baby spinach will be too fragile. Use mature spinach instead.
Can I Make Different Flavors of Crispy Spinach Chips?
Of course! Feel free to experiment with the toppings. You can do things like:
- Omit the cheese altogether, or try a different flavor
- Try various seasonings like garlic salt, Italian seasoning, chili powder, etc.
My Chips Burned! Why?!
Because ovens vary, you need to keep a close eye on your Spinach Chips. In the recipe, I state that you should cook them for “8-11 minutes, or until the leaves begin to shrink and turn brown.” I recommend peeking at them at 7 minutes, then every minute after that.
Can I Eat Spinach on the Keto Diet?
Yes, spinach is a vegetable with a low carb count per cup and it is acceptable to eat on the keto diet.
Is Spinach Low Carb?
Yes, one cup of raw spinach has roughly 1 net carb total. Spinach and other leafy greens are easy to incorporate into a keto diet and contain a solid amount of fiber.
Spinach is an excellent source of fiber on the keto diet. Finding good keto fiber options is essential to succeeding on the keto diet.
Nutrition Facts for Keto Spinach Chips
Per serving (the recipe makes two servings):
- 97 calories
- 9g fat
- 4g protein
- 1g net carbs
More Keto Snacks
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Keto Spinach Chips with Parmesan
- 4 cups spinach: large (mature), whole leaves, NOT baby spinach washed and dried completely
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tsp grated or shredded Parmesan cheese
- Preheat oven to 325 F.
- Place spinach in a large bowl.
- Add olive oil and toss thoroughly, making sure the olive oil coats each leaf.
- Add salt and toss thoroughly to coat.
- To a large, rimmed baking sheet lined with parchment paper or a silicone baking mat, add half of the spinach leaves. Make sure they are evenly spread out and don’t overlap each other.
- Sprinkle half of the Parmesan cheese on top.
- Place in the oven for 8-11 minutes, or until the leaves begin to shrink and turn brown. Watch them closely so they don’t burn! Let them sit for 5 minutes before peeling them off the baking sheet.
- Repeat for the second batch of the spinach.
- Use large, whole spinach leaves, NOT baby spinach. I used the Fresh Express brand.
- I used hand-grated parmesan cheese in the photos, but you can also use a storebought grated parmesan from a brand like Kraft or shredded parmesan cheese.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.