Preheat the oven to 150 degrees or set a dehydrator to 80 degrees. Remove the large stalks from larger spinach leaves by tearing delicately from the center. Then lightly wash the spinach leaves in a bowl of cold water and place into a colander to drain. Ensure that the spinach is as dry as possible before dehydrating.

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Transfer the spinach from the colander to a mixing bowl and toss with salt and oil. If using additional seasonings such as lime zest or cajun powder then add at this stage. The oil will allow the salt to stick to the leaves and also create a crisper chip once dried.

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Once seasoned and oiled, place the individual spinach leaves onto a dehydrator tray or oven proof tray lined with parchment paper. Arrange in a single layer across the tray. Cook in the oven for 20 minutes or if using a dehydrator then for 6 hours. The dehydrator will produce crisper, more uniform chips.  

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