Fish 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 takes them somewhere genuinely exciting. Fresh ginger and ground turmeric go into the coconut oil coating, giving each slice a warm, aromatic depth that plain salted chips just can't touch. The mandoline technique is the real secret here — getting those slices paper-thin means the oven can slowly draw out the moisture and leave you with a satisfying, audible crunch. A low-and-slow bake at 325°F does all the heavy lifting, and flipping the chips halfway through ensures they dry evenly without scorching. The finishing touch of fresh scallions scattered over the warm chips adds a bright, mild bite that balances the earthiness of the beets beautifully. Every ingredient in this recipe is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your snack bowl. These are the kind of chips you set out at a party and watch disappear before you've even sat 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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