Beef 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 does double duty here — it helps the slices crisp up beautifully in the oven while carrying all that aromatic flavor into the beet itself. Getting the slices paper-thin is the real secret, and once you nail that step, the low-and-slow bake does the rest of the work for you. A final scatter of fresh scallions adds a bright, mild onion note that balances the earthiness of the beets perfectly. These are completely plant-based, so there's no need to scan labels or second-guess anything — just whole, simple ingredients from start to finish. They're best served right off the pan while the edges are still crackling, though honestly they rarely last long enough to go soft anyway.
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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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