Carrageenan Free Ginger-Scallion Beet Chips
Beet chips from the store often come with a long ingredient list full of stabilizers and additives you'd rather not think about — carrageenan being one of the sneakiest offenders hiding in packaged snacks. These oven-baked rounds skip all of that entirely, relying on nothing but whole beets, coconut oil, and a short lineup of real ingredients you can actually pronounce. The grated ginger and ground turmeric give each chip a warm, subtly spiced depth that makes them feel far more interesting than anything you'd pull from a bag. Slicing the beets paper-thin and patting them completely dry is the secret to getting that satisfying crunch — the low-and-slow oven does the rest of the work for you. A final scatter of fresh scallions right before serving adds a bright, oniony pop that balances the earthiness of the beet beautifully. They crisp up even more as they cool, so try to resist eating them straight off the pan — though no promises that's actually possible.
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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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