Beet chips from the store often sneak in corn-derived starches, maltodextrin, or citric acid to extend shelf life — so making your own is genuinely the smarter move. These oven-baked rounds start with fresh beets sliced paper-thin, then get tossed in coconut oil with grated ginger and turmeric before going into a low, slow oven that coaxes out every bit of crunch. The technique is all about patience: thorough drying, a moderate temperature, and a mid-bake flip ensure the chips crisp evenly rather than turning leathery or soft in the center. Once they come out of the oven, a scatter of fresh scallions adds a bright, oniony bite that makes the whole thing feel like something you'd order at a fancy snack bar. The color alone — deep jewel-toned crimson with golden turmeric edges — is enough to stop people in their tracks. Every ingredient here is whole and straightforward, so you know exactly what you're eating without having to decode a label.
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Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper.
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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