Caffeine Free Ginger-Scallion Beet Chips
Beet chips from scratch are one of those snacks that look impressive but come together with surprisingly little fuss, and this version layers in warm ginger and earthy turmeric for a flavor that goes way beyond plain salted crisps. The key is slicing the beets paper-thin and patting them completely dry before they ever hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy rounds. Coconut oil coats every slice evenly and helps them bake up golden and satisfying without any of the additives you'd find in a store-bought bag. A low, slow oven at 325°F does the heavy lifting, gently drawing out moisture so the chips firm up beautifully as they cool. The finishing touch of fresh scallions scattered on at the end adds a bright, mild bite that plays perfectly against the sweet earthiness of the beets. Whether you're snacking straight off the pan or serving them alongside something more substantial, these chips disappear fast — so consider making a double batch.
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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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