In a cold skillet, combine 1/4 cup of olive oil with 4–5 thinly sliced garlic cloves. Set heat to medium-low and cook gently, stirring occasionally until garlic turns golden brown and crispy, about 5–7 minutes. Use a slotted spoon to remove garlic chips and drain on paper towels, leaving infused oil in the pan.

Pour off half of the remaining garlic oil from the skillet, keeping a couple of tablespoons for flavor. Increase heat to medium-high and add 8 ounces of baby spinach. Toss spinach gently with tongs for about 1 minute until it wilts and turns vibrant green. Season with kosher salt and freshly ground black pepper, then transfer wilted spinach to a serving plate.

Add reserved garlic oil back into the skillet and repeat with another 8 ounces of spinach, tossing until it wilts in about 1 minute.

Pile wilted spinach onto a serving platter and top generously with crispy garlic chips for a delightful crunch.