BEET BIT CHIPS

BEET BIT CHIPS

BEET BIT CHIPS

BEET BIT CHIPS

BEET BIT CHIPS

Even with the best of intentions, beet greens routinely end up inthe compost bin. Beets are not something I ate as a child, and nomatter what I do with them, I don’t enjoy them. The greens areespecially bitter and intense. Discovering how wonderfully deliciousthese hearty greens can be in chip form was a revelation. They area tasty snack and a fantastic garnish for soups and salads.
Prep Time 15 mins
Cook Time 8 hrs
Course BEET BIT CHIPS
Servings 4

Equipment

  • 1 KEJSERLIG Plate
  • 1 SANDVIVA Tea-towel
  • 1 IKEA 365+ Bowl
  • 1 IKEA 365+ Coaster

Ingredients
  

SCRAPS

  • Beet tops

INGREDIENTS

  • 1 bunch beet tops, roughly 20 leaves
  • 1 tsp (5 ml) shio miso or any white miso
  • 1 tsp (5 ml) olive oil
  • 1 tsp (5 ml) water, warm
  • 1 zest of lemon (optional)

Instructions
 

  • Cut off the beet tops and wash them well.
  • Trim the stems from the leaves, discard thestems and pat the leaves dry.
  • In a bowl, whisk the miso, olive oil and warmwater together to form a paste. Add lemonzest to the paste if desired.
  • Arrange the beet tops on a dehydrator trayor oven tray and brush each one with themiso paste.
  • Dehydrate at 175°F (80°C) for 6 hours oruntil crispy. If using an oven, set it to 200°F(95°C) and dry them until crispy, about4 to 6 hours.

Notes

These are a super tasty snack and a fantastic garnish for soups and salads.
Keyword BEET BIT CHIPS
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