We adore snacks and everything green, so we’ve been big fans of homemade kale chips for a while. Guess what? Other greens make fantastic chips too! We swapped kale for beet greens in this delicious recipe as beet leaves offer THE perfect surface and taste for crispy Baked Beet Greens Vegetable Chips.
Vegetable chips are fun and easy to make, especially if you are wondering what the heck to do with beet greens, the leafy beetroot tops. These crispy snacks are great for family movie nights, as a unique appetizer for parties, and well - any time because they are so darn delicious!
WHY EAT BEET GREENS?
Beet greens offer numerous nutrients, such as Vitamins A & K along with vital trace minerals, like potassium, magnesium, and manganese. Creating chips from the leaves makes a healthy AND tasty snack!
Seasonings are endless for these delicious chips. Add nutritional yeast for a vegan Parmesan cheese flavor or chili powder and a dash of lime for a little spice. Drizzling different flavored oils, like truffle oil and garlic adds some unique pizzazz, and of course, the simple olive oil with sea salt and black pepper is always a winner. Coconut oil and curry powder with sea salt is also a tasty topping for veggie chips.
For more ways to use beet greens or beet stems, peruse 15 Creative Ways to Use Beet Greens and Quick-Pickled Beet Stems. Beet stems are edible and filled with nutrients!
Looking for more healthy green snacks or lunch ideas? Try Broccoli Fritters: The Easiest Vegetarian Lunch by One Sweet Harmony. Yum! This recipe is easy to make and family friendly.
Have you tried Baked Beet Greens Chips before? What are your favorite seasonings? Comment below!
BAKED BEET GREENS CHIPS (KETO / VEGAN / PALEO)
INGREDIENTS
Option 1
1 bunch of beet greens
olive oil
sea salt (or smoked sea salt), to taste
black pepper, to taste
Option 2
1 bunch of beet greens
coconut oil
curry powder
sea salt, to taste
DIRECTIONS
Pre-heat oven to 350 degrees.
Gently wash beet greens (use organic beet greens when possible) and dry them with paper towels. Dry leaves become more crispy! Detach the stems from the leaves with with a knife or scissors. Save the beet stems for a delicious Quick-Pickled Beet Stems recipe.
Place beet greens on a baking sheet lined with parchment paper. Avoid stacking leaves.
Lightly coat the greens with oil. Sprinkle salt and pepper on beet greens, or for option 2, lightly coat beet greens with sea salt and curry powder.
Bake beet greens for approx 5-10 minutes. Check after 5 minutes. Beet leaves can burn quickly, so monitor their progress. Since some ovens run hotter than others, it’s best to check on beet greens every 5-6 minutes.
Flip the greens over and bake for another 3-4 minutes or until beet greens are crispy.
When cool enough to handle and eat, snack away! Beet Greens Chips are best eaten fresh from the oven or within a few hours as sometimes they lose their crispness. Enjoy!
STILL HUNGRY?
