Crispy Baked Beet Green Chips
Have you ever thought about making baked beet greens? Our recipe is a great way to enjoy the greens and not let them go to waste!
Baked Beet Greens Leaves
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.
Crisp and Great
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!
Enjoy!
Lexi was so curious about beet greens.
off to the oven with the greens
Baked Beet Greens Recipe
Ingredients
- 1 large bunch beets greens
- 1 Tablespoon olive oil
- kosher or sea salt , to taste
- fresh cracked black pepper , to taste
Instructions
- Pre-heat oven to 350°F. Line one or two baking sheet pans with parchment paper.
- Wash beet greens and blot with towels to remove excess water. Remove inner rib of beet stems if they are thick and tough. Smaller, more tender beet greens can be baked with the inner rib intact.
- Add all the beet greens in a large bowl. Start by tossing or spraying about 1 tablespoon of olive oil at a time, making sure the beet greens are lightly coated with oil. But do not over oil the leaves or they will become too greasy when baked.
- Lay the beet greens in a single layer on the prepared baking sheet. Sprinkle salt and pepper over beet greens to taste. Season on both sides of the beet leaves.
- Bake the beet greens for about 15 minutes, turn the beet greens and continue baking for 10 minutes or until the greens are crisp.
Nutrition Information per Serving
More great recipes with greens.
It may take time with a small cookie sheet and a small oven but this is the best way I have found to enjoy beet greens.
Delicious! Soft baked eggs roasted in shell put in at the start, snipped the top 1/5th off the eggs when i flipped the leaves, n just cuz i had it, made a HOT ghee + dill (optional squeeze of lemon) drizzle atop toast w/ ROASTED BEET GREEN CHIPS EVERYWHERE! Mmmm Mmm!
(sprayed mine w/ coconut oil, sprinkled w/ s&p- that’s it! Perfect, Easy, Honest- Can’t BEAT it.. even w/ kale.. or a chainsaw!
Thanks! =o)
Constantly filled with teens, the beach houses’ quest for healthy snacks is always on. Thank you and love your site. With the dark laws regarding food labeling being voted on this week, (call your congress person), we NEED more people like you to help us feed our families and keep us safe from the FDA
I just made these and I love them. They’re even better than I thought they’d be.
OH my! How did I not think of this, I roast my beets all of the time, sprinkle salt, olive oil, and chipotle chili powder on them to make beet chips, after slicing of course. I always wonder what I could do with the greens but throw them away….these are going on a different rack from now on.
Waste not. Enjoy much.
Wow! These are really delicious and I think even better than kale chips. They don’t seem as bitter and they certainly didn’t have the same smell as kale when baking. Very yummy, thank you!
Hi, I love this idea. My question is more about beet gardening. I noticed that you guys grew beets in a container very similar to what i used. I was wondering how many beets were you able to grow and how long did it all take?
Thank You!
Cindy
I’d guess about 20 beets or so in the barrels. As far as time goes, we honestly don’t know. It is something we’ve never kept track of. Half the time we forget when we even plant the seeds.
I added a sprinkle of smoked paprika to balance the more bitter flavor of the greens and liked them much better.
I found 350 to be too hot…so, I bumped down to 325.
Can you use spinach leaves?
We haven’t tried yet, but they should work fine. You might have to adjust baking times or temp if it doesn’t come out right the first time.