AIP Friendly Ginger-Scallion Beet Chips

Crunchy, vibrant, and genuinely satisfying, these oven-baked beet chips hit that salty snack craving without a single ingredient that conflicts with an elimination-focused way of eating. Every component here — beets, coconut oil, fresh ginger, turmeric, scallions, and sea salt — is clean and compliant, so there's no label-reading anxiety or ingredient swaps required. The trick to getting them truly crisp is slicing the beets paper-thin on a mandoline and patting them completely dry before they ever touch the pan, and the recipe walks you through exactly that. Melted coconut oil carries the warm ginger and turmeric into every slice, giving the chips a subtle, earthy depth that goes way beyond plain salted vegetables. A final scatter of fresh scallions right before serving adds a bright, mild bite that makes the whole thing feel finished and a little fancy. They crisp up beautifully as they cool, so resist the urge to pull them too early. This recipe makes four servings, which means they're just as good for a casual weeknight snack as they are for sharing at a gathering where you need something crowd-pleasing and worry-free.

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