Breastfeeding Friendly Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with real-food ingredients, these baked beet chips are the kind of snack that feels indulgent while actually doing your body some good. Beets bring natural iron and folate — nutrients that matter a lot when you're nursing — and the coconut oil helps each slice bake up satisfyingly crisp without a drop of anything processed. Fresh ginger adds a gentle warmth that's both flavorful and easy on a sensitive postpartum stomach, while ground turmeric gives the whole batch a gorgeous golden tint and a quiet anti-inflammatory boost. The key move here is slicing the beets paper-thin and patting them completely dry before they go into the oven — that's what separates a truly crispy chip from a sad, chewy one. Scallions scattered on at the very end keep their brightness and mild bite without wilting, which makes every handful feel fresh. This is the kind of wholesome snack you can feel good about reaching for during a late-night feeding or an afternoon slump, knowing exactly what went into it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!