Authentic home cooking from Indonesia, with US measurements. 
07. Long-Lasting Crispy Spinach Chips
04/20/19 --- I usually make this vegetable into a salad or a side dish, but suddenly I thought of turning it into chips to get my kids to eat more vegetables. I found a recipe from @didowardah (Wardat El Ouyun) and @dapurfitri82 on Cookpad for drying spinach chips from oil. With a few modifications to match the ingredients I had at home, it still tasted great, stayed crispy for a long time, and was foolproof. The whole family loved it! 😊😍
07. Long-Lasting Crispy Spinach Chips
04/20/19 --- I usually make this vegetable into a salad or a side dish, but suddenly I thought of turning it into chips to get my kids to eat more vegetables. I found a recipe from @didowardah (Wardat El Ouyun) and @dapurfitri82 on Cookpad for drying spinach chips from oil. With a few modifications to match the ingredients I had at home, it still tasted great, stayed crispy for a long time, and was foolproof. The whole family loved it! 😊😍
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Make sure the spinach leaves are dry to avoid thinning the batter.
- 2
Mix all the dry ingredients, spice paste, and water in a bowl. Note: If you want the leaves to be heavily coated, use less water for a thicker batter. If you want a lighter coating, use more water for a thinner batter.
- 3
Fry the spinach leaves in hot oil over medium heat until the batter turns brown and crispy, and there are no more bubbles in the oil. Remove and drain until the oil is gone. I drain them standing up so the oil really drips off. Let them cool to room temperature before storing in an airtight container.
- 4
The spinach chips are ready to eat or store in an airtight container.
- 5
Notes: If you want to package them for sale or store them for a longer time, make sure the oil is completely gone. After frying and draining, place the spinach chips on a baking sheet lined with parchment paper (if possible, use a rack so the oil doesn't touch the chips again; I don't use one because I don't have it). Then bake for 20-30 minutes at 300°F (150°C). You'll see the oil drip onto the baking sheet, and the chips will be completely dry. They can be packaged or stored in jars.
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