Man, these are as good as regular cheese and onion crisps, but vegan and healthy! The only thing I dislike about these dehydrated spinach chips is that they take twenty-four hours to make but only approximately twenty-four seconds to eat. Still, that’ll teach me to forget that a large handful of raw spinach shrinks down small enough to fit on a five-pence piece when cooked (or, as in this case, dehydrated).
Although the spinach was dehydrated at under 45C, I can’t call this a raw vegan recipe as it contains nutritional yeast which is pasteurised to kill the yeast so if you want to make it raw vegan, leave out the nutritional yeast.
- 2 large handfuls of spinach
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- Put the spinach in a mixing bowl and coat with the olive oil, nutritional yeast and onion powder.
- Lay the spinach on the dehydrator trays without overlapping and dehydrate at 40-45C for 24 hours or until crispy.