Vegan Crispy Baked Beet Leaf Chips

I recently started added beets to my smoothies for some added health benefits. I’ve learned that beets can be found to improve blood flow, lower blood pressure and increase exercise performance. Beets reduce inflammation and have anti aging properties, so I’ve been taking advantage of these benefits and added them to a peach and mango smoothie and its honestly delicious (you can find the recipe here!). But after a few times of tearing these beautiful purple stemmed leafy greens off and tossing them in the garbage, I started wondering if I was wasting good food? Could these gorgeous leaves I was throwing in the trash be edible? Turns out they are, and they’re pretty good for you too! I made it a regular practice that every time I purchase a fresh bunch of beets, I slice up the beet roots and toss them in the freezer so they’re easily accessible when I’m ready for them, then prepare the beet greens for a healthy snack for myself. Keep reading for all the details on how to make this easy, nutritious, and tasty snack. This page has affiliate links and if you purchase something from this page I will receive a small commission at no cost to you. I donate 5% of this blog’s revenue to the Environmental Defense Fund, so you help donate to a great cause if you click on any affiliate links or ads that may be on this page.

I haven’t tried making beet greens any other way, but these hearty green leaves can be bitter and tough, so they can either be cooked down and sautéed, added to a smoothie, or baked in the oven. After baking them the first time I made them, I wouldn’t try these greens any other way, I thoroughly enjoyed this snack and highly recommend it!

First, make sure you thoroughly rinse and clean the beet leaves. Since beets grow underground, these leaves are extremely dirty, so make sure you soak them or rinse them a few times and then let dry before baking them into a delicious, hearty snack!

After making sure my greens were cleaned and dry, I preheated the oven to 400 degrees and layered a baking sheet with parchment paper for easy cleanup later. I massaged the leaves with a conservative amount of coconut oil while placing the leaves on the baking sheet, being very careful to maintain a single layer. You may need to cook these either in two batches or utilize two baking sheets. In a separate bowl, I mixed together a 1/2 teaspoon of coconut oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of red pepper flakes and a Tablespoon of Panko breadcrumbs. After spreading the leaves out on the parchment paper lined baking sheets, I topped the leaves with a dusting of the mixture. You don’t want to smother the greens with the mixture, just sprinkle a little bit to add some texture and extra crunch.

Once the greens have been sprinkled with the mixture, and the oven is preheated to 400 degrees, its time to pop them in the oven for about 8 minutes. You’ll see after a few minutes the leaves will curl up and start to brown. I love them extra crisp, so if you don’t like them too burnt, just make sure to keep an eye on them. Once crispy, remove from the oven, let cool and enjoy! I was shocked how much I enjoyed this little snack. After eating all of them, I was actually full and satisfied. See below for the full detailed recipe:

If you’re buying beets, DO NOT throw the tops away! These little leaves are extremely nutritious, not to mention make a tasty, crispy, enjoyable snack. Make sure you give these beet leaves a taste and if you try this recipe, be sure to leave a comment below and let me know what you think!