Mediterranean Diet Friendly Ginger-Scallion Beet Chips
Beets are one of those vegetables that genuinely shine when given a little attention, and slicing them paper-thin before baking transforms them into something almost addictive. The coconut oil helps each round crisp up beautifully in the oven, while fresh ginger and ground turmeric bring a warm, aromatic depth that makes these taste far more sophisticated than your average snack. A final scatter of sliced scallions adds a bright, fresh bite right before serving — a small touch that makes a real difference. This kind of recipe is a natural fit for a plant-forward eating style that leans on whole vegetables, healthy fats, and bold spices rather than processed ingredients. The technique is straightforward: slice thin, dry thoroughly, coat evenly, and let the oven do the work. They crisp up as they cool, so patience pays off. Serve them as a starter, a side, or just something to snack on straight from the pan.
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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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