Mustard Free Ginger-Scallion Beet Chips
Beet chips from the store almost always come with a long ingredient list full of surprises, and mustard-based seasonings or vinegars are common culprits hiding in plain sight. These homemade rounds skip all of that entirely, relying on a short, clean lineup of real ingredients you can actually read at a glance. Fresh ginger and ground turmeric give each chip a warm, earthy kick, while sliced scallions scattered on at the end add a bright, oniony finish that feels almost fancy for a snack. The coconut oil helps everything crisp up beautifully in the oven without any of the additives you'd find in a packaged alternative. The key to getting that satisfying crunch is slicing the beets paper-thin and patting them completely dry before they ever hit the pan — a little patience here pays off big. They come out of the oven deeply colored, fragrant, and genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!