REAL, FRUGAL, HEALTHY, and FUN!!!
I bought fresh beets this week, and they came with the greens and all. I decided to make some “chips” with them, though I think the word “crisps” is more appropriate for leafy greens made into chips. They’re thin, delicate, and crispy. I kept these super simple. It’s hardly a recipe.
Leafy greens from 3 beets
3 Tbsp bacon fat
1/4 tsp salt
Directions: Preheat oven to 300′. In a saucepan, melt bacon fat. Add in the beet greens, stirring to coat evenly. Add in the salt. Line a cookie sheet with parchment paper. Move greens to the parchment paper. Lay them out nicely for even baking. Bake for 15 minutes, flipping every 5 minutes. Turn off oven and let them stay in there to crisp. Continue checking them every 10 minutes. It can take an additional 2-30 minutes to crisp, especially the big leaves. Enjoy!