Gut Friendly Ginger-Scallion Beet Chips
Beets are one of those vegetables that genuinely shine when you treat them right, and slicing them paper-thin before baking transforms them into something snappy, vibrant, and deeply satisfying. The coconut oil helps each round crisp up evenly in the oven, while fresh ginger and ground turmeric bring warm, anti-inflammatory flavor that feels intentional rather than incidental. Scallions scattered on at the very end add a bright, mild bite without overwhelming the natural earthiness of the beets. For anyone focused on keeping their gut happy, this kind of whole-food snack hits differently than anything you'd pull from a bag — no mystery additives, no seed oils, just clean ingredients doing honest work. The mandoline step is worth the extra care, because uniform slices are what stand between you and a tray of perfectly crisp chips versus a soggy disappointment. These are best eaten fresh off the pan while the scallions are still lively, making them a great option for an afternoon snack or a colorful starter before dinner.
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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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