Nickel Allergy Friendly Ginger-Scallion Beet Chips

Total time55 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Ginger-Scallion Beet Chips

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Ingredients

4 servings

1 ½ lb medium beets (about 4–5 beets), scrubbed and peeled
2 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz LouAna Coconut Oil Liquid Pure - 16 Fl. Oz.
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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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