Celery Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version takes things up a notch with warm ginger and golden turmeric in every bite. The coconut oil helps each thin slice crisp up beautifully in the oven, giving you that satisfying crunch without any frying. Slicing the beets paper-thin on a mandoline is the real secret here — uniform thickness means every chip dries evenly and nothing ends up soggy or burnt. A low, slow bake followed by a rest on the pan is what locks in that crispness, so patience in the final minutes really pays off. The fresh scallions scattered on at the end add a mild, bright pop that balances the earthiness of the beets perfectly. Store-bought veggie chips often sneak in a surprising number of additives and flavor bases, so making your own means you know exactly what's going into the bowl. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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