Almond Free Ginger-Scallion Beet Chips
Beet chips from the store are a gamble — you never quite know what oils, flavorings, or shared equipment went into the bag. Making them at home means you control every single ingredient, and this version is genuinely worth the effort. Thinly sliced beets get tossed in coconut oil with fresh ginger and turmeric before slow-baking into deeply colored, satisfyingly crispy rounds. The combination of earthy beet, warm ginger heat, and bright scallion scattered on top right before serving is bold and a little unexpected in the best way. The low-and-slow oven temperature is the real trick here — it draws out moisture gradually so the chips firm up without burning, and that final cool on the pan locks in the crunch. These make a stunning snack or a showstopper side that looks far more impressive than the handful of ingredients would suggest.
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Learn more →Ingredients
4 servings
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- 3 scallions, thinly sliced (green and light green parts only)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline or a very sharp knife, slice the peeled beets into rounds 1/16 to 1/8 inch thick — thin enough to see light through when held up. Uniform thickness is important so the chips dry at the same rate.
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