Mushroom 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 slice 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 mandoline is your best friend here — getting those slices paper-thin is the real secret to that satisfying crunch. Packaged snacks can be a minefield when you're avoiding fungi-derived ingredients, since many flavored chips use yeast extracts or other fermented additives that sneak in under vague labeling. Every ingredient in this recipe is straightforward and plant-based, so you know exactly what you're eating. The finishing touch of fresh scallions scattered over the warm chips adds a bright, oniony pop that makes the whole thing feel like something you'd order at a trendy restaurant. Serve them right away while they're at peak crispness, and don't be surprised when the whole batch disappears in minutes.
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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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