Dairy Free Ginger-Scallion Beet Chips
Earthy, vibrant, and genuinely addictive, these oven-baked beet chips hit that perfect sweet-savory note with a satisfying crunch that store-bought snacks rarely deliver. Coconut oil does all the heavy lifting here, coating each paper-thin slice and crisping it beautifully in the oven without a drop of butter or cream in sight — making this a completely plant-based snack that doesn't feel like a compromise. The grated fresh ginger and ground turmeric bring a warm, aromatic kick that plays off the natural sweetness of the beets in the best possible way. Slicing the beets uniformly thin — ideally with a mandoline — is the real secret to getting that light, delicate chip texture rather than a chewy, leathery result. A final scatter of fresh scallions right before serving adds a bright, mild oniony pop that ties everything together. These are the kind of snacks you set out for guests and watch disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!