Artificial Flavors Free Ginger-Scallion Beet Chips
Beet chips from a bag almost always come loaded with "natural and artificial flavors" that are vague at best and hard to vet at worst. Making them at home means you know exactly what went into every crispy, jewel-toned round — and this version keeps the ingredient list refreshingly short and honest. Fresh ginger and ground turmeric bring a warm, earthy heat, while coconut oil helps each slice bake up with that satisfying snap you want from a chip. The scallions scattered on at the end add a bright, mild bite that makes the whole thing feel a little fancy without any extra effort. Slicing the beets thin and patting them completely dry is the real secret to getting that crunch, so don't rush those steps. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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