Air Fryer Crispy Spinach Chips

Ingredients

• 4 cups spinach leaves, washed and completely dried
• A pinch of chilli powder or paprika (optional)
• Chaat masala, to finish (optional)
• 1 tbsp oil, salt

Steps

1. Wash the spinach leaves and dry them thoroughly — pat with a towel or run through a salad spinner, since any trapped water turns to steam and makes the leaves soggy instead of crisp.
2. Tear any very large leaves in half so they cook at an even rate.
3. Toss the leaves very lightly with the oil, using just enough to coat — too much weighs them down and they end up limp rather than crackly.
4. Sprinkle over the chilli powder or paprika and a pinch of salt, tossing again to distribute evenly.
5. Preheat the air fryer to 160°C.
6. Load the spinach loosely into the basket without pressing it down, so air can move around the leaves.
7. Air fry for 3 minutes, then shake the basket.
8. Continue air frying in short bursts, shaking each time, for the remaining 4 minutes, checking that the leaves are crisp but still green — they turn bitter fast once they start to brown.
9. Tip the crisped leaves out immediately and toss with chaat masala while still warm.

Tip: These go from perfect to burnt fast at the end — watch them for the last 2 minutes.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage