Eggless Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Thinly sliced beets get tossed in melted coconut oil with fresh ginger and turmeric before slow-roasting at a low temperature — a technique that draws out moisture and delivers a genuinely satisfying crisp without any frying. The scallions scattered on at the end add a fresh, mild bite that balances the earthy sweetness of the beets beautifully. Store-bought veggie chips often sneak in additives or are processed on shared lines, so making your own means you know exactly what's in the bag. The mandoline step is worth the extra care — uniform slices are the real secret to chips that crisp evenly rather than burning on the edges while staying soggy in the middle. Turmeric lends a warm, golden depth to the coconut oil coating, making every chip taste a little more complex than you'd expect from such a short ingredient list. These are naturally free from eggs at every step, so no swaps or substitutions needed — just real ingredients doing all the work.
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!