Nightshade Free Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Thinly sliced beets get tossed in melted coconut oil with fresh ginger and turmeric before hitting a low oven, where they slowly transform into crispy, jewel-toned rounds with serious depth. A finishing scatter of fresh scallions adds a bright, savory pop right before serving. For anyone navigating a nightshade-free lifestyle, store-bought chip options can feel limited and label-reading gets exhausting — this recipe sidesteps all of that with a short, clean ingredient list that's naturally free of peppers, tomatoes, and potatoes. The key to getting that satisfying crunch is patting the beet slices completely dry and giving them enough space on the pan, so every chip bakes evenly rather than steaming. Turmeric and ginger bring warmth and a little earthiness that makes these taste far more complex than their simple prep suggests. Serve them fresh out of the oven while the scallions are still bright and the edges are perfectly crisp.
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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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