MSG Free Ginger-Scallion Beet Chips
Beet chips from a bag almost always come with a long ingredient list full of flavor enhancers and additives you didn't ask for. These homemade rounds skip all of that — every ingredient is whole, fresh, and easy to recognize. Sliced paper-thin and baked low and slow, the beets transform into shatteringly crisp chips with a naturally earthy sweetness that no store-bought version quite captures. Coconut oil and freshly grated ginger coat each slice before baking, building warm, aromatic depth without relying on any powdered flavor boosters. A pinch of turmeric adds a golden glow and subtle earthiness, while the sliced scallions scattered on at the very end bring a bright, fresh bite that keeps the whole thing feeling light. The technique is straightforward — a mandoline, two baking sheets, and a little patience in the final minutes are really all you need. These are the kind of snack that disappears 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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