Guiltless Crispy Crunchy Satisfaction
Despite my best intentions, my beet greens routinely end up wasted – because truth be told, I don’t really enjoy them sautéed or raw. They’re just too bitter and intense. So I’ve been thrilled to discover how wonderfully delicious this hearty green can be in chip form!
Beet top chips are a super tasty snack, but they’re also a fantastic garnish, adding a bit of crunch to soups or salads. And they couldn’t be easier to make! Requiring just 2 ingredients and 10-15 minutes baking time, I’m certain this will be your go-to recipe for beet greens.
Surprisingly, baking beet greens brings out the sodium content in these hearty leaves, so without missing a thing, you really don’t have to dust these chips with salt. Of course if you have a beautiful sea salt like Celtic or Fleur de Sel, the hint of sharp flavor makes for a nice touch.
Since beet tops most usually come with beets, try them with the festive Beet & Celeriac Salad featured above!
Once you coat the leaves with oil in a bowl, make sure to leave enough room in between the chips when laying them out. Feel free to bake the leaves whole! Chop the stems off and pop them in the oven too. They’re a fun snack on their own.
Keep an eye on these chips once you pop them in the oven. Depending on how fresh the leaves, when they have more water in them they’ll bake faster. So at about 8-10 minutes baking time, have a peak and then keep checking every minute or so. I’ve unfortunately lost a whole batch of chips because they weren’t quite ready at 10 minutes, but ended up totally charred at 15 minutes! It’s no joke.
These really are very good plain, but if you plan to add spices you can go simple with some lightly ground Cumin, or be a little adventurous and try savory Ajwain Seeds or powdered Amchoor for a hint of citrus.
Just be sure to go light. These chips have a wonderful delicate texture, so a hint of spice will go a long way. Sprinkle any spices or salt once you’ve laid the leaves out on your baking sheet.