Emulsifier Free Ginger-Scallion Beet Chips
Beet chips from the store almost always sneak in additives and emulsifiers to extend shelf life or improve texture, which makes finding a truly clean version frustratingly difficult. These oven-baked rounds skip all of that entirely — just real beets, coconut oil, and a handful of bold aromatics doing all the heavy lifting. The ginger and turmeric give each chip a warm, slightly spicy depth, while the scallions scattered on at the end add a fresh, bright finish that makes the whole thing feel a little fancy. Slicing the beets paper-thin and patting them completely dry before baking is the real secret to getting that satisfying crunch without any additives doing the work for you. Low and slow at 325°F lets the moisture escape gradually, so the chips firm up beautifully as they cool on the pan. These are the kind of snack that disappears fast — vibrant, crispy, and genuinely made from nothing but ingredients you can actually recognize.
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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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