Beet Greens Chips
I love when I can keep food waste to a minimum. This week, after roasting some beets, I wondered what I was going to do with the greens. I didn’t quite feel like a salad, and I wasn’t planning on juicing soon. So I figured, if you can make kale chips, can you make chips out of any other green? The result was yummy and simple!
Beet greens (I had the greens from 3 beets)
- 1 tbsp Nutritional yeast flakes
- Garlic salt
- Fresh ground pepper
- Coconut oil spray
Preheat the oven to 350 and cut the stems off the beet greens. Line a baking sheet with parchment paper.
Wash and dry the greens and put them in a large bowl.
Coat with your oil and seasonings.
Spread the leaves out on the parchment paper. Don’t worry about crowding, these will shrink immensely.
Bake for about 10 minutes.
See below? Tiny, but crunchy, cheezy and full of flavor!
*Recipe yields 1 serving
This recipe contains almost 5g of fiber and beet greens are high in Vitamins A, C & K.