Cheesy Beet Green Chips

Monday, December 31st, 2012

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Tucked away in that huge shipment of greens I won were several containers full of beet greens. I like them okay in salad, but only in moderation; they start to get a little overpowering at 30% concentration and up. (Fussy eater, who me?)

Luckily, they make for mighty fine veggie chips! Inspired by the oh-so-delicious Cheesy Kale Chip recipe in Vegan Junk Food, I decided to see if the same could be done with beet greens. Success! Turns out beet greens are worlds yummier when slathered with olive oil, coated in salt and nooch, and baked into chip form. Who woulda thunkit?

As far as kale chips vs. beet green chips go, I think I have slight preference for the former – but the margin is razor tight. Both are pretty freaking good. And not that hard to make! Keep reading for the recipe.

FYI: A 12 ounce bag of beet greens equals about two and a half batches, or eight cups of finished product. The more you know!

 

Cheesy Beet Green Chips

Ingredients

6 cups beet greens
1 tablespoon olive oil
1/3 cup nutritional yeast
1/2 teaspoon salt

Directions

1. Preheat the oven to 350F. Cover two large cookie sheets with parchment paper.

2. In a large bowl, combine the beet greens, olive oil, nutritional yeast, and salt and mix well. (Gold recommends using your hands to massage the oil and spices into the kale – but I found that a large spoons also work well. As you stir, press down gently on the greens.) If it looks like to need more olive oil to help the nooch “stick,” drizzle a little extra directly onto the “naked” greens as needed.

3. Arrange the greens on the cookie sheets, divided evenly and spread out in a single layer. Bake at 350F for 20 minutes, stopping to flip them halfway through. If some greens are still a little wet or wilty after 20 minutes, bake them in addition two-minute increments (after removing those chips that are done, of course). Leftovers can be stored in an airtight container, but chips are best enjoyed immediately as they lose their crisp over time.

Pro tip: Pour the finished chips right into a container by gripping the parchment paper at either end and pulling them up to form a “funnel.” That way you don’t lose any noochy goodness on the counter!

 

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I’m undecided as to whether this chip is shaped liked Santa’s ‘stache or a vampire bat.
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