1 large bunch Beet Greens
1 to 1 1/2 tablespoons extra-virgin olive oil, coconut oil, avocado oil, grape seed oil, and/or sesame oil (your choice)*
Coarse salt (sea salt, Fleur de Sel Salt, or kosher salt - your choice)
* For a healthy and delicious oil, use Mary Enig's Triple Oil Blend. Triple Oil Blend is by Dr. Mary Enig, PhD, a nutritionist and lipid specialist. This wonderful blend of three oils (olive oil, coconut oil, and sesame oil) can be used in place if other oil. This oil blend contains an equal balance of Omega 3, 6, and 9.
Either line two (2) baking sheets with parchment paper or baking pads.
Beet leaves: Wash and dry the beet leaves thoroughly. I spin dry my beet leaves in a salad spinner and then also pat dry additionally with paper towels. Make sure they are dry as possible, as any water left on the leaves will cause them to steam rather than crisp in the oven. You don't want this to happen, as they will not crisp up.
Cut off the large stems up to the leaves; either discard or freeze in a resealable bag to toss in homemade soups.
Either use a knife to chop the beet greens into rough pieces (about 3-inch) or tear leaves apart with your hands. The beet leaves will shrink during baking, so tear into pieces that are larger than what you would like to eat.
Oil and Salting Beet Leaves: There are more than one technique for doing this.
In a large bowl, drizzle the prepared beet leaves with the oil of your choice. How much oil you decide to use will depend on how many beet leaves you have. Start with a little bit and add more as needed. Using your hands, gently toss the beet leaves and gently rub the oil into each piece.
Use an oil mister (if you have one) and spray the oil over the spinach leaves.
Lay the beet green pieces out evenly as possible on the prepared baking sheets (in a single layer). Do not stack them on top of one another. Sprinkle the leaves with the salt (if using). Just sprinkle with a little bit of salt to not over season.
Preheat oven to 250 degrees F. (121 degrees C.). There are also more than one technique for baking the beet greens' chips:
Bake approximately 20 to 35 minutes. Check the chips after 20 minutes. If they are still soft, bake another 10 minutes. Turn oven off and let sit in the oven and let cool.
Preheat oven to 425 degrees F. (218 degrees C.). When oven has reached the required temperature, turn the oven off. Place the baking sheets in the oven and let sit approximately 12 to 15 to minutes. My oven had cooled off enough that I could leave the beet green chips in the oven to cool off and crisp up more. Everyone's oven is a little different, so watch and see what happens.
No matter what baking technique you decide to use, stay in the kitchen and watch carefully! The beet green chips can go from golden brown to charred and bitter very quickly!
When done to your liking, remove from the oven and let cool on the baking sheet. Do not stack them while still hot.
Makes large heaping bowl full (probably will only serve 1 to 2 people).
Seasoning Option Ideas:
Garlic or Onion Powder
Cayenne pepper or Chile Pepper
Grated Parmesan Cheese