Leafy Beet Chips Recipe
Updated: Aug 20
Have you ever wondered what to do with the beautiful long leafy greens at the end of the beets you just brought home? No? Well let me indulge you anyways.
This is a great kids recipe! I find them too bitter but my sons love them (2&4) and they are not the worlds best veggie eaters either. They got eaten so quickly I didn't have time to take a picture of the end result.
This recipe is very similar to kale chips, super easy and only takes a few minutes to prep!
1-2 Bunches Beets
1 Tbs Oil (Avocado Oil is best but you can use Olive Oil as well)
Pinch of Salt
1-2 Tbs Nutritional Yeast (optional)
Parchment Paper (this does make a difference in how crispy they get)
Pull off the leaves from the beets and de-stem them (taking the stem part off the leafy greens) The easiest way is to just tear the greens off into pieces
Wash them thoroughly to remove any dirt
Let them dry COMPLETELY! If they are not fully dry and have any wet spots when you bake them, they will not be crispy.
Preheat oven to 350
Lay down a sheet of parchment paper and drizzle oil over the leaves to coat but do not drench them in oil
Sprinkle with salt and put them in the oven
After about 5 min, when they start getting a bit crispy, sprinkle the yeast over them (if using)
These cook pretty quickly so you have to keep your eye them
Put them back in the oven for another 3-7 minutes until they are crispy but not brown
If some pieces are cooking faster than others, remove the crispy pieces onto a plate and let the others continue baking
After about a day the loose their crispyness but you can just put them back in the oven for a few minutes and they will crisp up again!