Capsaicin Free Ginger-Scallion Beet Chips
Crunchy, jewel-toned, and packed with earthy sweetness, these oven-baked beet chips are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully crisp finish, while freshly grated ginger adds a bright, warming note that feels lively without any heat — making this a genuinely satisfying option for anyone who needs to avoid capsaicin entirely. Turmeric brings a subtle depth and a gorgeous golden tint that plays off the deep ruby of the beets. The mandoline technique is key here: ultra-thin, uniform slices mean every chip bakes evenly and crisps up properly as it cools on the pan. A scatter of fresh scallions right before serving adds a mild, oniony freshness that ties everything together. Store-bought chips are a minefield of spice blends and "natural flavors" that can hide pepper-derived ingredients, so making your own from scratch puts you fully in control. These are stunning enough to set out for guests and easy enough to make on a weeknight.
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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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