Nitrate & Nitrite Free Ginger-Scallion Beet Chips
Beet chips from the store almost always come with a catch — preservatives, curing agents, or vague "natural flavors" that make label-reading feel like a part-time job. These oven-baked rounds skip all of that entirely, relying on nothing but whole, recognizable ingredients to deliver a genuinely satisfying crunch. Fresh beets are sliced paper-thin, tossed in coconut oil with grated ginger and a touch of turmeric, then slowly baked low and slow until they crisp up beautifully on their own terms. The scallions scattered on at the end add a bright, fresh bite that makes the whole thing feel a little fancy without any extra effort. Getting the slices uniformly thin is the real secret here — a mandoline makes it easy, and that consistent thickness means every chip dries evenly rather than some burning while others stay chewy. They crisp up further as they cool, so patience in those final minutes pays off in a big way. Serve them right away and watch them disappear.
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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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