Chestnut Free Ginger-Scallion Beet Chips
Beet chips from the store often come loaded with mystery seasonings and shared-facility warnings that make snack time more stressful than it needs to be. These oven-baked rounds skip all of that, relying on a short, clean ingredient list you can actually read at a glance. The real magic here is the combination of fresh grated ginger and ground turmeric whisked into coconut oil — it gives every slice a warm, aromatic coating that transforms humble beets into something genuinely craveable. Slicing the beets paper-thin and patting them completely dry before baking is the technique that makes the difference between a soggy disappointment and a satisfyingly crisp chip. A low oven temperature and a patient flip halfway through let the moisture escape slowly, so the chips firm up without burning. The finishing touch of fresh scallions scattered over the warm chips adds a bright, mild bite that balances the earthiness of the beets beautifully. 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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