We had a full day of green eating a few weeks ago and it doesn’t seem to stop. When we cooked up mustard greens we also made a batch of beet green chips as a test. This test turned out to be a nice surprise and worthy of sharing, so here’s what we have to say: Don’t waste those beet greens, crisp them into chips. That’s what we did when our garden beet roots are still to young to harvest but we have so many tender beet greens to pluck. It started with a few handful of seeds tossed in the garden, followed by ridiculously climate-changing warm weather.
Now we’re swimming in tender greens that normally would be peaking in March. So in celebration of our love of kale chips, we’re extending our craving for green munchies by using up all the beet greens before the bugs get to them. Kale chips are one of our favorite munchies because not only are they lighter than potato chips, we just love the taste . But it doesn’t hurt to mix it up a bit, especially when we can harvest a ton of beet greens this time of year.
Our first thought was what would beet green chips taste like? Normally beet greens are a little tougher and more leathery, but when plucked from the garden beet itself, we’re hoping for some better results. And even if the greens are a little tougher? Would it be worth the effort to make them into chips?
The answer to that question depends on how open minded you are. We loved these batch of baked beet greens, but we weren’t expecting them to be as light and crispy as kale chips. Neither were we expecting the flavor to be the same. So we went into this recipe with lower expectations and when the batch came out of the oven, we were thrilled at how delicious they were.
Beet greens are going to be a little thicker, so when baked, they don’t have the same “melt-in-your-mouth” texture like you would get from kale chips. And the flavor of baked beet chips are a little more grassy tasting. That’s what makes them unique and a light snack when you have some beet greens to use up.
This is one of those recipes that come in handy when you don’t want to waste your greens and make use of everything, from leaves down to root!
Yield: Serves 2
Total Time: 45 min
See post for additional recipe details.