Sometimes, and only sometimes, I get super jealous when I see someone chowing down on a bag of potato chips. Not because I want to eat the chips and end up like the little boyfriend in the picture above, but because I like eating things out of bags, like ice, almonds, or baby snacks.
For my last, and maybs fave recipe from my week of celebrating the pure essence of the beet green, I give you the Beet Green Chip. You’ve all had your minds blown by my greens dessert, but this time around I want to impart on you the wisdom behind my savory snacking.
Beet Green Chips
2 Bunches Organic Beet Greens
1 Tablespoon Organic Extra Virgin Olive Oil
1 Teaspoon Organic Sea Salt
1 Cup Sriracha Hot Sauce
Find your oven, which is usually somewhere in your kitchen near the other ovens, and preheat to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the beets from the stems and throw them at a wall because you should throw something hard at a wall at least once a day for your nerves. With the knife, cut the leaves from the veiny, phallic stems and tear into bite size pieces. Wash and thoroughly dry the leaves with a salad spinner. Drizzle the leaves with olive oil and sprinkle with salt.
Dump hot sauce onto the pile, mix well. Try a teeny piece, it should be so spicy that you can barely eat it. Portion control.
Bake for 6-8 minutes until the edges brown but are not burnt, but really it doesn’t matter what they look like.