Sweetcorn & Spinach Crisps 

Description: Crunchy oven-baked crisps made from fresh sweetcorn and spinach — a tasty, veggie-rich treat.

Prep: 10 mins | Cook: 25 mins | Servings: 3 small budgies

Ingredients:

• 1/2 cup fresh sweetcorn kernels

• 1/4 cup finely chopped spinach

• 1 tablespoon oat flour

Instructions:

1. Preheat oven to 150°C (300°F).

2. Mix all ingredients into a thick batter.

3. Spread thinly on a parchment-lined baking sheet.

4. Bake for 20–25 minutes until crisp and lightly golden.

5. Break into small pieces once cooled.

Notes:

• No salt or oil added.

• Perfect for variety and crunch.