Artificial Food Coloring Free Ginger-Scallion Beet Chips
Store-bought chips are one of the sneakiest sources of synthetic dyes — red 40, yellow 5, and blue 1 have a way of showing up in the most unexpected snack foods. These baked beet chips get every bit of their vivid, jewel-toned color from the beets themselves, with absolutely nothing artificial in sight. Coconut oil and freshly grated ginger coat each thin round before they go into the oven, building a warm, slightly spicy depth that pairs beautifully with the natural earthiness of the beets. A touch of turmeric adds a subtle golden note and a gentle boost of flavor without leaning on any lab-made additives. The key to getting that satisfying crunch is slicing the beets paper-thin and patting them completely dry before baking — skip either step and you'll end up with chewy rounds instead of proper chips. Finishing with fresh scallions right before serving keeps everything bright and lively. It's the kind of snack that feels indulgent but is built entirely from real, whole ingredients you can actually name.
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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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