Of course I had to tweak the recipe some, so here is what I did.
I started with organic spinach and left it in the plastic box it came in.
In a ramekin, I melted one TBSP coconut oil and mixed in my seasonings - salt, pepper, oregano and rosemary.
I poured the seasoned coconut oil into the box with the spinach leaves and shook like crazy.
I picked out big, strong spinach leaves and laid them in a single layer on foil-covered cookie sheets.
Bake them in the oven at 325 for 8 minutes. Let them cool for about 5 minutes to "crisp."
Use a spatula or cake-lifter to carefully pick up the chips off the foil.
Place them in a bowl and enjoy!
Now - I have made two sets of these (4 pans total) and I dont think they are as hearty as the kale chips I love. They are much thinner and nearly see through! The original post says to serve with a dip, but I had a hard time even picking them up without them crackling apart.
Definitely not a fail....but not my favorite.