You’ve probably heard of kale chips, but I wanted to shake things up a bit and make chips out of beet greens instead because I’m a rebel like that.

This is a fun recipe if you bought a bunch of beets and aren’t quite sure what to do with the remaining greens. Just drizzle the beet greens with a little olive oil, sea salt, and pepper, roast them in the oven, and voila- crispy beet green chips!

These chips are light, but pack a mean crunch. Serve them at a party for an eye-popping, unique appetizer.

Tanney: “Why does it look like you picked leaves off a tree and roasted them? Josie, the urban forager.”

Baked Beet Green Chips notes:

-I haven’t made kale chips yet, but plan to try these Crisp Kale Chips with Chili and Lime from NY Times Food soon!

-Try our brown rice veggie bowl if you have leftover beets!

-Beets help the body’s muscles get oxygen. Olympic athletes swear by their glasses of bright pink juice! Wish I knew this earlier… is it too late for me to become an Olympian?

