Lactose Free Ginger-Scallion Beet Chips
Earthy, vibrant, and genuinely addictive, these oven-baked beet chips hit a satisfying crunch that most store-bought snacks can only dream about. Coconut oil stands in as the fat here, giving each slice a subtle richness while keeping the whole thing completely free of dairy — no butter, no cream, no hidden milk solids to worry about. The grated ginger adds a bright, warming kick, and the turmeric brings a golden depth that makes the deep magenta beets look even more stunning on the pan. Slicing the beets paper-thin on a mandoline is the real secret to getting that light, crispy texture rather than a chewy, leathery result, so don't rush that step. A low-and-slow oven does the rest of the work, slowly drawing out moisture until each chip firms up into something genuinely snackable. Finishing with fresh scallions right before serving keeps the flavor lively and the color bright. These are the kind of snacks that disappear fast, so consider making a double 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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