Line two (2) baking sheets with either parchment paper or baking pads.
Wash and dry the beet leaves thoroughly. I spin dry my beet leaves in a salad spinner and then pat them dry 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.
Cut off the large stems up to the leaves; either discard or freeze stems in a resealable bag to toss in homemade soups.
With a knife chop the beet greens into rough pieces (about 3-inch) The beet leaves will shrink during baking, so cut into pieces that are larger than what you would like to eat.
There are multiple techniques you can employ.
Use a large bowl, add prepared beet leaves and drizzle with the oil of your choice. Start with a small amount of oil and add more as needed. Using your hands, gently toss the beet leaves and gently rub the oil into each piece.
Alternatively, if you have an oil mister, use it to mist the oil over the beet leaves.
Lay the beet leaves out, in a single layer, as evenly as possible on the prepared baking sheets. Do not stack the leaves or overlap them on top of one another. (Optional) Sprinkle leaves with salt. Use a small amount of salt so they aren't over seasoned.
Preheat oven to 250 degrees F. (121 degrees C.). There are two options for baking the beet greens::
Option 1: 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.
Option 2: 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 leaves are crisped to your liking, remove chips from the oven and let cool on the baking sheet. Do not stack them while still hot.
Makes a large heaping bowl (probably will only serve 1 to 2 people).
*Oil options include: coconut oil, avocado oil, grape seed oil, and/or sesame oil.
For a healthy and delicious oil, try making 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.
Baked Beet Green Chips - Oven Roasted Beet Green Chips Recipe: https://whatscookingamerica.net/Appetizers/Baked-BeetChips.htm