Citrus Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little fuss, and this version layers in warm ginger and earthy turmeric for a flavor that goes way beyond plain salted crisps. The coconut oil coats every slice beautifully, helping the beets turn genuinely crispy in the oven rather than chewy or soggy. Patting the slices dry before baking is the real trick here — it pulls out excess moisture so the low, slow heat can do its job properly. A scatter of fresh scallions right before serving adds a mild, savory bite that ties everything together without overpowering the natural sweetness of the beets. Store-bought veggie chips can be a minefield of hidden citrus-derived additives and flavor enhancers, so making your own means you know exactly what's in the bag. Every ingredient in this recipe is straightforwardly whole and clean, which makes it an easy win for anyone navigating citrus sensitivities. These are the kind of chips you set out for guests and watch disappear before you even sit 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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