Cinnamon 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 layers in bold, savory flavor that makes plain potato chips feel boring by comparison. Fresh ginger and ground turmeric do the heavy lifting in the seasoning, giving each chip a warm, earthy kick without leaning on any spice blends that might sneak in unwanted ingredients. That matters a lot when you're navigating a cinnamon sensitivity, since so many store-bought chip seasonings and spice mixes bundle it in without much warning on the label. Coconut oil helps the slices crisp up beautifully in the oven, and the mandoline technique ensures every chip bakes evenly rather than leaving you with a mix of burnt edges and soggy centers. The finishing touch of fresh scallions scattered over the warm chips adds a bright, mild onion note that ties everything together. These are the kind of snacks 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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