Barley Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version takes things up a notch with warm ginger and golden turmeric in every bite. The coconut oil helps each slice crisp up beautifully in the oven, while the grated ginger adds a gentle heat that plays off the natural earthiness of the beets. A mandoline makes quick work of getting those paper-thin slices, and the low-and-slow bake at 325°F means you get genuinely crunchy chips rather than sad, chewy rounds. Scattered scallions at the end bring a fresh, mild onion note that ties the whole thing together without overpowering the other flavors. Store-bought veggie chips can be a minefield of hidden grains and malt-based seasonings, so making your own from scratch means you know exactly what went into the bag — or bowl, because these rarely last long enough to store. They're 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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