Citric Acid Free Ginger-Scallion Beet Chips
Beet chips from the store almost always sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe bag feel like a scavenger hunt. These homemade rounds skip all of that entirely, relying on nothing but whole beets, coconut oil, fresh ginger, turmeric, scallions, and sea salt to deliver serious flavor. The low-and-slow oven method is the real secret here — baking at 325°F draws out moisture gradually so the chips turn genuinely crisp without burning or needing any acidic additives to extend their shelf life. Fresh ginger brings a bright, warming bite that you might expect from citrus, so you never feel like anything is missing. A mandoline makes quick work of getting those paper-thin slices, and the turmeric gives each chip a gorgeous golden-amber hue that looks almost too pretty to eat. The scallions go on at the very end, staying fresh and sharp against the earthy sweetness of the beet. Serve them straight off the pan while they're at peak crunch — they won't last long anyway.
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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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