Fructose 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 layers in warm ginger and earthy turmeric for a flavor punch that goes way beyond plain salted crisps. Beets are naturally low in fructose compared to many other root vegetables, making them a smart base for a snack that's genuinely satisfying without triggering digestive discomfort. Coconut oil helps each slice crisp up beautifully in the oven, and the key is slicing thin and patting completely dry — both steps are built right into the method here so you don't have to guess. The scallions go on at the very end, keeping their fresh, mild bite intact rather than wilting into the chips during baking. Store-bought veggie chips are often a minefield of added sweeteners, high-fructose coatings, or mystery seasonings, so making your own means you know exactly what's in every crispy bite. These are best eaten soon after they cool, when the edges are at peak crunch and the ginger-turmeric aroma is still hanging in the air.
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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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