Gelatin 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 things up a notch with warm ginger and golden turmeric in every bite. The coconut oil helps each thin round crisp up beautifully in the oven, giving you that satisfying crunch without any deep frying. A lot of packaged veggie chips rely on additives and stabilizers that can be a concern for anyone avoiding animal-derived setting agents, so making your own at home puts you fully in control of what goes into the bag. The mandoline is your best friend here — getting those slices paper-thin is the real secret to chips that shatter rather than chew. Finishing with fresh scallions right before serving adds a bright, oniony pop that plays perfectly against the earthy sweetness of the beets. These are the kind of snacks that disappear fast, so consider doubling the batch.
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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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