Optional:garlic powder, nutritional yeast, lemon juice
Instructions
Wash and dry beet leaves: First cut greens from the beetroot, then cut off the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge beet stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
Preheat oven and prep greens: Preheat the oven to 400° F (200° C). To a medium mixing bowl, add dry beet leaves and 2 teaspoons olive oil and, using your hands, massage the greens to coat them completely in oil. Add the remaining 2 teaspoons of olive oil to grease a baking sheet, then add oiled greens and sprinkle with salt and pepper. Add any additional desired spices, like a sprinkle of garlic powder, nutritional yeast, or a sprinkle of lemon juice.
Bake beet greens: Place the baking sheet into the oven and bake beet tops for 8-10 minutes, flipping the leaves halfway through baking so they get crispy on all sides. Once they're completely crispy, remove from the oven and eat immediately for best flavor. Enjoy!
Notes
Tools Needed: mixing bowl, baking sheet, spatula
Prep Ahead: Wash and dry beet greens up to three days ahead of time so they are ready to prep for baking when your snack craving hits.
Leftovers and Storage: While the flavor and crispiness is best when eaten right after baking, you can store leftover roasted beet greens in an airtight container on the counter for up to two days.
Nutrition notes: This recipe made as written is plant-based, gluten-free, nut-free, and is a healthier alternative to traditional chips and crisps.