Spinach in the Air Fryer
Spinach is usually boiled to nothing or wilted in a pan, but the air fryer can also turn it into crisp, salty green chips in about five minutes. Spinach in the air fryer works two ways. Big leaves become light crisps at 150 °C, and baby leaves wilt in 3 minutes at 180 °C, which is useful for omelettes, pasta and filo parcels.
- Temperature
- 150°C
- Total time
- 13min
- Prep
- 8min
- Servings
- 2
- Per serving
- 35kcal
Why the air fryer works for spinach
Spinach in air fryer baskets behaves like kale or seaweed. The leaves are thin and contain a lot of water, which evaporates quickly in moving hot air. Dry leaves tossed with a tiny bit of oil end up as papery, savoury chips in around five minutes. The same machine will also wilt spinach in two or three minutes, so you can use it for filling, eggs or pasta without a pan.
The most important detail is the leaf. Large mature spinach with some structure turns crisp, but baby spinach is too delicate and goes limp or burns. Water is the other enemy, so drying matters more than any seasoning. If you want to use spinach in air fryer recipes such as quiche, frittata or dips, wilt it first, squeeze out the water and treat it as a cooked ingredient.
How to make crispy spinach in the air fryer
Tap a time to start a timer.
- Wash and dry Wash the spinach and remove any thick stalks. Dry it as thoroughly as you can: spin it, then pat each batch with a clean tea towel or kitchen roll until no moisture is left. Wet leaves steam instead of crisping.
- Oil lightly Put the leaves in a bowl, add the oil and toss with your hands until each leaf has a thin sheen. Keep the oil to a minimum, as spinach has no thick stalk to hold it.
- Season Sprinkle over the salt, garlic granules and chilli flakes if using, and mix gently so the leaves do not tear.
- Cook Preheat the air fryer to 150 °C for . Spread the spinach loosely in the basket and cook for , shaking after . If leaves fly about, lay a metal trivet or rack on top.
- Check The chips are ready when the leaves are dry and snap easily. Remove the crisp ones, and return any soft pieces for . Let them cool for on a plate, when they crisp up fully.
Cooking times and temperatures
| Spinach | Temperature | Time |
|---|---|---|
| Crispy spinach chipsLarge leaves, shake halfway | 150 °C | 4–6 min |
| Wilted baby spinachOil lightly, no seasoning needed | 180 °C | 2–3 min |
| Frozen spinach (thawed, squeezed) | 180 °C | 6–8 min |
| Spinach and feta filo parcelsNot vegan or gluten-free | 180 °C | 8–10 min |
| Spinach dip in a small dishNot vegan or dairy-free | 180 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Choose large, flat leaves. Bunched spinach from a market or greengrocer is ideal. The ready-washed baby bags are better for wilting.
- Cook in small batches. A handful at a time, loosely spread, dries evenly. A pile in the basket will leave soft leaves underneath.
- Salt at the end for dips and parcels. Salt draws water from spinach, so for cooked dishes add it after wilting and squeezing.
Serving
Eat the crispy spinach straight away as a snack with a pinch of parmesan, or crumble it over soup, baked potatoes or a bowl of rice. Wilted spinach is good stirred into an omelette, pasta or quiche. You will find more ideas in the vegetable recipes and snack recipes.
Storing and reheating
Spinach chips are best eaten within an hour, and they stay crisp for up to a day in an airtight tin. If they go soft, crisp them in the air fryer at 130 °C for 1–2 minutes. Cooked spinach dishes keep for 2 days in the fridge and should be reheated at 160 °C until steaming hot all the way through (75 °C). Do not reheat spinach more than once.
Variations
- Spinach and feta parcels: Wilt 150 g spinach, squeeze dry and mix with 100 g feta and a pinch of nutmeg. Fold into filo, brush with oil and cook at 180 °C for 8–10 minutes. Not vegan or gluten-free.
- Garlic spinach side: Toss 150 g baby spinach with 1 tsp oil and 1 grated garlic clove, then cook at 180 °C for 2–3 minutes until just wilted.
- Cheesy spinach chips: Sprinkle ½ tsp grated parmesan over the chips in the last minute. This version is not vegan.
Troubleshooting
- The spinach is limp and soggy rather than crisp
- The leaves were damp. Dry them thoroughly and cook small batches with room for air between the leaves. Baby spinach is too fine, so use large mature leaves.
- The leaves blow around and burn on the fan side
- Very light leaves can lift. Weigh them down with a small rack, or tear large leaves in half so they sit flat.
- The chips are bitter and dark
- They were cooked too hot or too long. Spinach scorches fast. Stay at 150 °C and start checking at 4 minutes.
Frequently asked questions
How long does spinach take in an air fryer?
Crispy spinach chips take 4–6 minutes at 150 °C. Fresh baby spinach wilted for a dish takes 2–3 minutes at 180 °C.
Can you cook frozen spinach in an air fryer?
Yes, but defrost it first and squeeze out the water. Cook it with a little oil and garlic at 180 °C for 6–8 minutes, stirring once, for a side dish or filling. Frozen leaves will not turn crisp.
Can you make crispy spinach in an air fryer without oil?
It is possible, but the leaves turn papery and the salt will not stick. A teaspoon of oil for 100 g spinach gives a far better texture.
Can you dehydrate spinach in an air fryer?
Only if your machine goes down to about 60 °C. Dry the leaves for 1–2 hours at that setting, shaking now and then, until brittle. At 150 °C you are making chips.
Can you make spinach and feta parcels in an air fryer?
Yes. Fill filo triangles with wilted spinach, feta and a little nutmeg, brush with oil and cook at 180 °C for 8–10 minutes, turning halfway, until crisp and golden.
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