Vegan Mediterranean Spinach and Feta Cheese Chips

Ingredients

• 200 g vegan feta (Crumbled into small pieces; a firm, crumbly variety works best.)
• 1 cup fresh spinach (Very finely chopped and pressed between paper towels to remove excess moisture.)
• 2 tbsp chickpea flour
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 0.25 tsp black pepper
• 0.25 tsp chili flakes (Optional.)
• 1 tbsp olive oil
• 1 tbsp sun-dried tomatoes (Optional; very finely diced.)
• 1 tsp lemon zest (Optional, for brightness.)
• 1 tbsp fresh dill (Optional; finely chopped and used instead of the dried thyme.)
• smoked paprika (Optional; use a pinch.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper. Do not use a silicone mat, as parchment produces a crispier bottom.

2. 2

   Finely chop the spinach almost to a mince. Press it between paper towels to remove as much excess moisture as possible; wet or large pieces can make the chips crisp unevenly.

3. 3

   In a bowl, combine the crumbled vegan feta, finely chopped spinach, chickpea flour, nutritional yeast, dried oregano, garlic powder, dried thyme, black pepper, chili flakes if using, and olive oil. Add any optional add-ins being used, such as sun-dried tomatoes, lemon zest, fresh dill instead of thyme, or smoked paprika.

4. 4

   Mix thoroughly until the ingredients are evenly distributed and the mixture is cohesive and slightly sticky.

5. 5

   Drop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them at least 5 cm apart.

6. 6

   Flatten each mound with the back of a spoon or your fingers into a thin, even round approximately 5–6 cm in diameter and no more than 4–5 mm thick. Press as thinly and evenly as possible without creating holes.

7. 7

   Bake for 12–15 minutes, until the chips are deeply golden, the edges are beginning to darken slightly, and the surface looks dry and set. They may not appear completely crisp while still in the oven.

8. 8

   Leave the chips on the baking sheets until completely cool. They are fragile while hot and firm up as they cool; do not try to remove them before they have fully cooled.

Notes

The recipe makes approximately 20–24 chips, or about 5–6 chips per serving. Store in an airtight container at room temperature for up to 3 days. If they soften, return them to a 375°F (190°C) oven for 4–5 minutes to restore crispness. Freezing is not recommended. Serve alongside hummus or vegan tzatziki, with soup, crumbled over Greek salad, or with olives and roasted peppers. Frozen spinach may be used if thawed and squeezed extremely dry before chopping.

Nutrition per serving

• snack
• appetizer
• vegan
• gluten-free
• dairy-free
• baked
• crispy
• Mediterranean