Cashew Free Ginger-Scallion Beet Chips
Beet chips from scratch sound ambitious, but this oven-baked version is genuinely approachable and the results are stunning — jewel-toned, paper-thin rounds with serious crunch. Coconut oil carries the heat beautifully and gives each chip a subtle richness, while freshly grated ginger and ground turmeric layer in warmth and a gorgeous golden hue. The sliced scallions scattered on at the very end add a bright, fresh bite that keeps the whole thing from feeling heavy. Store-bought snack mixes can be a minefield when you're avoiding tree nuts, with cashews hiding in trail mixes, flavored chips, and even some "veggie" snack blends — making a batch of these at home means you know exactly what went into the bowl. The key technique here is patience: slicing thin, drying thoroughly, and giving the chips time to firm up on the pan after baking is what separates genuinely crispy chips from sad, chewy ones. These are the kind of snack that disappears fast, so consider doubling the 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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