High Fructose Corn Syrup 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 beets are sliced paper-thin, tossed in coconut oil with grated ginger and turmeric, then slowly baked until they turn gloriously crisp — finished with a scatter of fresh scallions right before serving. Store-bought chips are one of the sneakiest places high fructose corn syrup hides, tucked into seasonings and coatings you'd never suspect, so making your own is genuinely the smarter move. Every single ingredient here is whole and recognizable, which means you get all the satisfying crunch with zero ingredient label anxiety. The low-and-slow oven method is the real secret — that 325°F temperature coaxes out moisture gradually, giving you chips that shatter rather than bend. The ginger and turmeric bring a warm, earthy heat that makes these feel way more interesting than your average veggie chip, and the scallions add a fresh, mild bite that ties everything together beautifully.
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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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