40 minutes
A delightful, healthy snack made by baking beet greens and curly kale with olive oil and umami powder until perfectly crispy.
Beet Greens And Curly Kale, ribs removed, torn into bite-size pieces
0 lb
tablespoons
Umami Powder
tablespoons
1. Preheat Oven and Prepare Baking Sheets
Preheat oven to 275°F. Line two baking sheets with parchment paper.
2. Prepare the Greens
Place the beet greens and curly kale in a large bowl. Drizzle the extra-virgin olive oil over the greens. Use your hands to massage the oil into the greens for about 2 minutes until the leaves become darker and slightly wilted.
3. Season with Umami Powder
Sprinkle the Umami Powder over the greens and toss them until they are evenly coated.
4. Arrange on Baking Sheets
Divide the seasoned greens between the two baking sheets, spreading them out in a single, even layer.
5. Bake the Chips
Place the baking sheets in the preheated oven and bake for 30 minutes. At the 15-minute mark, turn the leaves over to ensure they crisp evenly on both sides.
6. Cool and Serve
Once the chips are done baking, take them out of the oven and let them cool on the sheets for about 5 minutes. Transfer the crispy beet greens and kale chips to a serving dish and enjoy.
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