Roasted Silver Beet Chips With Beetroot and Avocado
I wanted to see if all my silver beet (swiss chard) with roast into chips, like kale does. It did! It was so good to, I did a couple of batches because I have so much in the garden at the moment and we ended up eating the lot. Such a brilliant way to get some extra vegetables in. They are really fast to cook, so keep an eye on them so they don’t burn.
INGREDIENTSSilver beet leaves Olive Oil Rock Salt
Simple tear the silver beet and remove the stalks. Make them into bite size pieces. Then drizzle over olive oil and sprinkle over salt.
Toss them around to ensure evenly covered and place them into oven for 10- 12 minutes.
Keep a really close eye on them to make sure they don’t burn. Keep checking every couple of minutes.
I served mine up with some fermented beetroot, avocado, red onion and soaked pumpkin seeds! Stunning. I also had some extras to eat as chips 🙂