Chicken Free Ginger-Scallion Beet Chips
Earthy, vibrant, and genuinely addictive, these baked beet chips are the kind of snack that disappears faster than you'd expect. Thin-sliced beets get tossed in coconut oil with fresh ginger and a touch of turmeric before going into a low oven, where they slowly transform into crispy, jewel-toned rounds with serious depth of flavor. The mandoline technique is key here — ultra-thin, uniform slices mean every chip dries evenly and comes out with that satisfying crunch rather than turning chewy in the middle. A finishing scatter of fresh scallions adds a bright, mild bite that plays beautifully against the sweetness of the beet and the warmth of the ginger. These are completely plant-based and built entirely from whole, recognizable ingredients, so there's no label-reading required and no hidden surprises. They're best served right off the pan while the scallions are still fresh and the chips are at peak crispness — though honestly, they rarely last long enough to worry about storage.
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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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