You’ve probably heard of kale chips, but I wanted to shake things up a bit and make chips out of beet greens instead because I’m a rebel like that.
This is a fun recipe if you bought a bunch of beets and aren’t quite sure what to do with the remaining greens. Just drizzle the beet greens with a little olive oil, sea salt, and pepper, roast them in the oven, and voila- crispy beet green chips!
These chips are light, but pack a mean crunch. Serve them at a party for an eye-popping, unique appetizer.
Tanney: “Why does it look like you picked leaves off a tree and roasted them? Josie, the urban forager.”
Baked Beet Green Chips notes:
-I haven’t made kale chips yet, but plan to try these Crisp Kale Chips with Chili and Lime from NY Times Food soon!
-Try our brown rice veggie bowl if you have leftover beets!
-Beets help the body’s muscles get oxygen. Olympic athletes swear by their glasses of bright pink juice! Wish I knew this earlier… is it too late for me to become an Olympian?
- 1 bunch of beets greens
- sea salt, to taste
- olive oil
- black pepper, to taste
- Pre-heat oven to 350 degrees.
- Wash beet greens and dry them with paper towels. Snip the thick stems from the leaves with a scissor and discard them.
- Lay the leaves on a baking sheet lined with parchment paper and lightly coat the greens with oil. Sprinkle salt and pepper on both sides of the leaves.
- Bake for approx 5-10 minutes, flip the greens over, and bake for another 5 minutes or until the beet greens are crispy. Some ovens do tend to run hotter than others, so please check on the chips after every 5 mins to see if they're done.
Hi Josie,
What a great idea. So often do I end up discarding the likes of beetroot leaves..I wonder if Cavolo Nero chips could work as well? Think your blog is superb..clean, well written and great photography…wish mine was half as good.
All best
RB
Thanks for the compliment, Richard! You just made my day 🙂 I haven’t tried Cavolo Nero chips, but they sound awesome. Let me know if you make them!
I had no idea the greens could be eaten! Last time I bought beets, I threw them away. I’ll save them next time and try this out. Thanks!
Love beet greens! You can also throw them in a smoothie or lightly sautee them 🙂
I love beet greens because they are tasty and I don’t like throwing anything away. Unfortunately my store carries beets and the greens are always yucky! I am saving this recipe for when I chance upon some pretty greens! YUM!
Thanks Jennifer!
I usually buy the beets that already have the greens removed. I think I need to change that, beet chips sound so good!
Thanks Lauren! Beet greens are delicious when sauteed with a little bit of oil, so definitely try to keep an eye out for them 🙂
Josie,
Ever since I sautéed them, beet greens have supplanted Swiss chard as my favorite green. My farm share provides me with glorious bunches of beets, and sometimes at pick up the other members will give me their greens because I’m such a fan (a splash of sherry vinegar with a fried egg on top it is an amazing brunch).
My kids will eat kale chips, so I’m thinking they would also eat beet green chips. I’m looking forward to the start of the farm share season to try this!
Thanks!
Love the idea of farm shares! Swiss chard is one of my favorite greens too 🙂
Josie, I don’t normally find beets with greens attached at the supermarket, but you’re making me want to go get them at the farmers market, just to try this out. what a fun twist on kale chips.
Thanks Laura!
Times are hard I am disabled living on Social Security raising teenage boys to say that keeping them fed is difficult is an understatement youngest is 6ft foot the other 6 foot 2 the wordS I’m hungry are constant refrain . Today I went to the food pantry at a local church where they have a garden they share with everyone. I’m so grateful for all the food especially the fresh veggies and fruits my kids love to make smoothies and they will eat/drink most vegetables in them however being able to afford GMO free,and Organic is not affordable most days but today I got a special treat when they offered me fresh beets as well as kale collards carrots turnips and jalapenos and we’ll as fresh thyme and sage. While the beets were roasting in the oven I was looking at the greens and thought about adding them to the collard/kale dish i was making but I was reminded of a comment one of the garden ladies made, she suggested making kale chips i wondered if the beet greens would work and here I am. I was lucky enough to get fresh thyme today and jalapenos wizzies up with some allspice and a few other items I was able make jerk seasoning substituting the jalapenos in place of scotch bonnet I feel so lucky. Tonight my family will have jerk chicken with mixed greens and roasted beets and carrots with the exception of the chicken all grown at The Vinyard, church. And I will be adding beet green chips to our snacks in the pantry. Thank for the recipe, FYI someone had given me walnut oil which i love so I did half with olive and the other with walnut. We shall see how they taste thanks.
What did I do wrong? Followed directions but these were like ash? Just kind of disintegrated. Or is that what I should have been expecting? 😔
Oh no, sorry to hear that! Maybe the oven temperature/heat distribution in our ovens is different. I’ll try my friend’s oven for this recipe to see if I get a different result, thanks for letting me know. I’ll look into it!