Spinach Chips



Massage the Tuscan Herb EVOO into spinach until all leaves are completely coated.  Add Himalayan Pink Sea Salt and combine until evenly dispersed. Cover a baking sheet with parchment paper. Place leaves on the parchment paper so that they are not overlapping, allowing them to cook evenly. Bake at 350 degrees for 9 to 12 minutes until crispy.