Roasted Beet Green Chips
Originally published September 25, 2012. Updated on 6/24/2021
Roasted Beet Green Chips are easy to make, healthy, have great flavour, AND use up an item of produce that usually gets thrown out!
Remember back when I shared my recipe for kale chips, and mentioned that you can use any number of dark, leafy greens for it?
A couple of weekends ago - when I went on my pickled beet making tear - I found myself with the greens from 45 lbs worth of beets, thinking about what a waste it would be to compost them. I decided to see how they worked as chips.
Wonderfully!
Roasted Beet Green Chips
Not only do these Roasted Beet Green Chips taste great, they're really pretty!
The beet greens roast up in various shades of greens and browns. With the prominent red veining, they look like autumn leaves - probably tasting better than crunchy dead tree leaves, though!
One thing to note about making these chips:
You may think you have a ton of beet greens, but they dry down to very dainty little pieces of chips.
You can eat an entire bunch of beet greens without thinking about it - so make more than you think you'll need!
More Healthy Snacks
Looking for more guilt-free snacking? I've got you.
Easy Smooth Hummus
Homemade BCAA Gummies
How to Make Kale Chips
Porter's Yogurt & Ice Cream Topping
Roasted Chickpeas
Tart Cherry & Apple Cider Vinegar Gummies
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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Well, the published nonsense, anyway!
Roasted Beet Green Chips
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- Beet Greens
- Olive oil Spray
- Salt
Instructions
- Preheat oven to 350F
- Line several cookie sheets with parchment paper, spray with olive oil.
- Wash beet greens, and shake/towel/spin dry. Cut the hard “ribs” out of the leaves, leaving long strips of leaves.
- Arrange beet greens on cookie sheets, so that they are tightly spaced, but not overlapping. Spray olive oil across the tops, then sprinkle with a little salt.
- Bake 1 sheet at a time for 9 minutes, or until completely dry. Cool a little, then enjoy! These are great fresh out of the oven, but can also be put aside for later – IF they last
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