BHA & BHT Free Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Fresh ginger and turmeric give each chip a warm, aromatic kick, while thinly sliced scallions scattered on top add a bright, savory finish that makes the whole thing feel a little fancy. The real win here is knowing exactly what went into them — coconut oil, whole beets, and a handful of clean pantry staples, nothing more. Store-bought chips are notoriously tricky territory when you're avoiding synthetic preservatives, since BHA and BHT show up in packaging, coatings, and oils without much fanfare on the label. Making your own from scratch sidesteps all of that completely. The mandoline technique and low-and-slow oven method are what make these genuinely crispy rather than chewy — patience in those final minutes pays off. Serve them straight from the pan while the scallions are still fresh and you've got a snack that's as satisfying to make as it is to eat.
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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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