Pre-heat oven to 250ºF.
About 2 1/2 oz of fresh baby spinach leaves; I used half a package of Organic Girl baby spinach; washed three times.
1t.-1T. Ghee, coconut oil or grass fed butter
Here is a good ghee.
Sunfire Salt and fresh
Place the spinach in a large bowl and toss with the oil.
If the fat you've chosen is solid, you’ll need to gently spread it onto the leaves with your hands.
Lay the spinach leaves in a single layer on a Pampered Chef stone, found here. You can see some of mine are overlapped, those weren't as crunchy.
Sprinkle with salt and pepper.
Bake for 15 minutes then check them every 5 minutes until they are crispy (mine took around 30 mins). Don't let them get too crispy, they'll break too easily.
Allow to cool for 2-3 minutes right on the stone. We usually peel them right off the stone and enjoy...then make more because they quickly vanish!! You'll eat all of them before you realize you forgot to share...
You can use the same recipe with kale and I've even done chard and collard greens...all...yum!
Here is a word on greens.
Here is a word on spinach itself.
Use your imagination and add different spices each time you make them. Let me know your favorite spices! Respond in the comments.