Legume Free Ginger-Scallion Beet Chips
Beet chips sound simple enough, but getting them genuinely crispy at home is one of those kitchen wins that feels disproportionately satisfying. These come out of the oven deeply colored, paper-thin, and fragrant with warm turmeric and fresh ginger — the kind of snack that disappears fast. Coconut oil coats every slice evenly and helps the chips develop that satisfying crunch without any legume-derived oils or additives that can sneak into store-bought versions. The low-and-slow bake at 325°F is the real secret, giving the moisture time to escape before the edges start to catch. A final scatter of fresh scallions adds a bright, grassy bite that plays beautifully against the earthy sweetness of the beets. The ingredient list is short, clean, and completely free of beans, lentils, peas, or any of their derivatives — just whole vegetables and pantry staples. Whether you're serving these alongside a meal or snacking straight off the pan, they're proof that simple ingredients and a little patience go a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!