Anti Inflammatory Ginger-Scallion Beet Chips
Beets are already one of the most powerful vegetables you can put on your plate, and slicing them thin and baking them into chips is honestly one of the smartest ways to eat more of them. Coconut oil keeps things light while helping the slices crisp up beautifully in the oven, and the combination of fresh ginger and ground turmeric layers in two of the most well-regarded anti-inflammatory ingredients around. The key move here is getting those slices paper-thin and bone-dry before they ever hit the pan — that's what separates a truly crispy chip from a sad, chewy one. A low-and-slow bake at 325°F gives the beets time to dry out gradually without burning, so you end up with deep, earthy flavor and a satisfying snap. Finishing with fresh scallions right before serving adds a bright, mild bite that cuts through the richness of the coconut oil perfectly. These are the kind of snacks that make you feel genuinely good about what you're eating — no compromise, no sad substitutions, just real ingredients doing exactly what they're supposed to do.
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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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