Macadamia Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version takes things up a notch with warm ginger and golden turmeric in every bite. The coconut oil helps each thin round crisp up beautifully in the oven, giving you that satisfying crunch without any deep frying. A mandoline is your best friend here — getting those slices paper-thin is the real secret to chips that shatter rather than chew. The finishing touch of fresh scallions scattered over the warm chips adds a bright, mild onion note that plays perfectly against the earthy sweetness of the beets. Store-bought veggie chips often come with long ingredient lists and shared-facility concerns, so making your own means you know exactly what went into the bag. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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