Sunday, October 16, 2011

Beet Green Chips

Serves two as a snack
2 bunches beet greens
2 tbsp olive oil
½ tsp sea salt
6-8 turns of a pepper grinder
• Preheat oven to 425. Line two rimmed sheet pans with parchment paper
• Trim beet greens into individual stalks. Wash and dry well
• Spead clean, dry greens in a single layer across the two baking sheets. Drizzle with olive oil, salt and pepper.
• Roast oen pan at a time for 5-7 minutes, until leaves are crisp, but not burnt. Serve immediately.

Source: Grid, Nov. 2011

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