By Tarishi
April 11, 2026
When you get those dreaded snack cravings, palak chips are a brilliant pick. The kind of thing that turns spinach from boring to brilliant in a snap. They are light, super crispy, and bursting with flavour, making them the perfect pick for a quick munch or a relaxed tea time treat.
2 cups of fresh palak leaves ¼ cup of besan 2 tbsp of rice flour ½ tsp of red chilli powder ½ tsp chaat masala Salt – to taste Water ½ tsp oil
Wash palak leaves and then dry them out completely.
Remove the thick stems and just keep the leaves whole.
Mix besan, rice flour, chilli powder, chaat masala, and salt.
Add a bit of water to the mix, just enough to get it to the right consistency.
Dip each leaf lightly into the batter.
Heat a pan with a tiny bit of oil or preheat it to about 180°C.
Cook the leaves until they are nice and crispy and golden, flipping them over once if you are cooking with a pan.
Drain them on a paper towel, let them cool down a bit and then serve.