Crispy Baked Beet Green Chips (White on Rice Couple)

We had a full day of green eating a few weeks ago and it doesn’t seem to stop. When we cooked up mustard greens we also made a batch of beet green chips as a test. This test turned out to be a nice surprise and worthy of sharing, so here’s what we have to say: Don’t waste those beet greens, crisp them into chips. That’s what we did when our garden beet roots are still to young to harvest but we have so many tender beet greens to pluck. It started with a few handful of seeds tossed in the garden, followed by ridiculously climate-changing warm weather.

Now we’re swimming in tender greens that normally would be peaking in March. So in celebration of our love of kale chips, we’re extending our craving for green munchies by using up all the beet greens before the bugs get to them. Kale chips are one of our favorite munchies because not only are they lighter than potato chips, we just love the taste . But it doesn’t hurt to mix it up a bit, especially when we can harvest a ton of beet greens this time of year.

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