Hazelnut Free Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Fresh ginger and ground turmeric give each chip a warm, aromatic kick, while thinly sliced scallions scattered on top add a bright, savory finish. Coconut oil coats every slice beautifully and helps the chips crisp up in the oven without any need for deep frying. The mandoline technique is the real secret here — ultra-thin, uniform slices mean every chip bakes evenly and comes out satisfyingly crunchy rather than chewy. Store-bought veggie chips can be a minefield when you're avoiding tree nuts, since shared production lines and flavored coatings are common culprits. Making these at home with a short, clean ingredient list means you know exactly what's in the bag — or in this case, the bowl. Serve them fresh out of the oven while the scallions are still bright and the edges are perfectly crisp.
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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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