August 10, 2014

Beetroot leaf chips – Sustainable snacks

If you have ever placed your bunch of beetroot on the counter at the grocer and asked for them to cut away the stems, the green leafy part…well think again! Beet greens contain good amounts of protein, phosphorus and zinc. In addition, they are packed with antioxidants, fibre and many other minerals.

These large green leaves make excellent chips if given the right treatment and they make a fantastic appetizer or healthy snack. They can even become the topic of conversation when entertaining as friends try to guess the mystery snack.

They are not the most beautiful food item you’ve ever seen, but the goal here is to use something that would usually be discarded and transform it into a delicious recipe idea that won’t cost you much at all! You can also feel happy knowing the entire vegetable is being consumed.

A few tips though…ensure you use fresh beetroot leaves (no more than 1-2 days in fridge is best), and perhaps serve your guests the chips in a bowl with some implements as they are brittle and may walk away with turmeric stained fingers!

They are great on their own, in salads or with finely crumbled fetta on top. I used our local Orange and award winning cheese-maker; the Second Mouse Cheese company The fetta recently picked up the Gold at the Sydney Royal Dairy awards.

Beetroot leaf chips

Bunch of beetroot leaves (cut away purple stems)

2 Tablespoons apple cider vinegar

3 Tablespoons olive oil

2 teaspoons good quality sea salt

2 teaspoons turmeric

1 teaspoon all-spice

100gm fetta crumbled (optional)


1. Preheat oven to 225 C or 435 F.  Wash leaves thoroughly with water and some apple cider vinegar to finish off. Dry gently with a tea-towel or cloth and lay out in the sun on a chopping board/tray.

beetroot leaves drying

2. Combine spices, salt and olive oil in a shallow bowl.

Beetroot chips spice mix coating

3.  Gently cover leaves with spice mix and rub over without them dripping. Place on a foil lined tray and make sure they are spaced apart. You may want to use gloves if you don’t want to end up with yellow stained hands like me!

Another idea on this step, is to place a small square of fetta on the center of the leaf and roll up. I don’t have a picture to show you, but the fetta makes the leaf stick together and they are delicious! For the rolled up leaves start oven temperature at 200 C for no more than 10 minutes.

Beetroot leaf coated

4. Place trays in oven. My tip is to leave them in the oven at 225 C for 3-5 minutes and then turn down oven to 200 C for the next 5-7 minutes. You don’t need to turn the leaves however rotating them is helpful if you have a temperamental oven. Remove from oven and leave on tray for another 1-2 minutes and then remove carefully (as they become brittle).

Beetroot leaf chips cooked

Beetroot leaf chips baked

beetroot leaves and fetta




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