It’s another chip edition for you this Sunday. I continue to attempt different iterations for drying and making crunchy all those vegetable matters that sit unassuming in the fridge. These are my most basic and successful batch, nothing frilly or complicated, no additional seasonings, only olive oil and salt. Try this with kale leaves, collard greens or gingerly plucked Brussels sprout leaves. The vividness of the beet greens’ chlorophyll levels really punch you in the eyeballs after they come out of the oven… so, that’s cool, too.
Beet Greens Crisps
1 bunch beets, with stems and leaves attached
Preheat the over the 250. Clip the beet leaves from the stems, and save the stems and roots for other recipes. Toss the leaves in a large bowl and drizzle with some olive oil (maybe a tablespoon or so). Lay the leaves out on two baking trays, making sure they do not overlap (unless you’d like a bit of chew to your chip. I wouldn’t put it past you). Bake for 25 minutes, or until crispy and dehydrated. Serve immediately–the longer these crisps sit, the less crunchy they will become. Serves 4 as a snack or side dish.