Lupin Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little fuss, and this version takes things up a notch with warm ginger and golden turmeric coating every slice. The coconut oil helps the chips crisp up beautifully in the oven, while the grated ginger adds a gentle heat that plays perfectly against the earthy sweetness of the beets. A low, slow bake at 325°F is the real secret here — it draws out moisture gradually so you get that satisfying crunch without burning the edges. Scattered scallions added right before serving bring a fresh, mild bite that keeps the whole thing feeling light and vibrant. Store-bought vegume-based snacks can be a minefield when you're avoiding certain legume flours, but this recipe keeps things clean and straightforward — just beets, coconut oil, and a handful of pantry spices. It's the kind of snack you'll make once and then find yourself making every week, especially when you want something that feels a little special without any complicated steps.
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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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