Beet Green Chips

I have so many greens to use from the other day when I went out to Underwood Farms to pick my own produce. So, I've been trying to think of creative uses for them. I usually just stir-fry them with some coconut oil and sea salt — which I love, by the way. I was never a huge fan of them before that, but something about the coconut oil really softens the flavor of the greens. But since I have so many I've been hitting the Pinterest feed to see what kinds of new recipes I can find to make these even more interesting so I don't spend all week eating stir-fry. This easy, healthy recipe for beet green chips I found on White on Rice Couple is the perfect thing. They're super simple and even better than I thought they would be. 

Historically, I haven't done great in the chip making category. I've burnt all different kinds of leaves and root veggies, maybe the recipes are developed in different climates or altitudes that need a higher heat to get the moisture out, but baking these at 350° turned out to be perfect for me, here all the way down at sea level with moderate humidity. 

Here's what you'll need:

  • A few tablespoons of olive oil or grapeseed oil 
  • Beet greens
  • salt and pepper to taste


  • Pre-heat the over to 350°
  • Rinse your beet greens well and pat dry.
  • Toss you beet greens in 1-2 tablespoons of oil. Make sure they're not over saturated, but you want them to be coated evenly on both sides.
  • Line a baking sheet with parchment paper and arrange your leaves so they're not touching. 
  • Bake for 15 minutes on one side.
  • Flip the leaves over and bake for another 10 minutes. 

I took my less perfect leaves and made that stir fry I mentioned earlier. It takes about 4 minutes and all you do is add some coconut oil and cook until the greens turn soft.