Start by washing the fresh spinach thoroughly. Make sure it's free of dirt and any debris. After rinsing, dry the leaves gently using a salad spinner or by patting them with a kitchen towel. Removing excess moisture is key to achieving that perfect crispness when frying.

In a heavy-bottomed pan, add enough oil to fry the spinach thoroughly—about 1 inch should do. Heat the oil over medium-high heat until it shimmers. You can test the oil’s readiness by dropping in a small piece of spinach. If it sizzles immediately, you’re good to go!

Carefully add the spinach leaves to the hot oil in small batches. Avoid overcrowding the pan, which can lower the oil temperature and turn the spinach soggy. Fry until the leaves become crispy and darken slightly—approximately 15-30 seconds.

Once fried, use a slotted spoon to remove the spinach from the oil, allowing excess oil to drip back into the pan. Place the crispy spinach on a plate lined with paper towels to absorb any remaining oil. Immediately sprinkle sea salt over the hot spinach. If you're using garlic powder and red pepper flakes, now is the time to add those as well.

Once all the spinach has been fried and seasoned, serve immediately. While it's best enjoyed fresh, you can serve it with dipping sauces, soy sauce, or just on its own as a snack.