Nutmeg 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 layers in bold, fresh flavor at every step. Thinly sliced beets get tossed in coconut oil with grated ginger and a touch of turmeric before slow-baking into crispy, jewel-toned rounds that shatter satisfyingly with every bite. The ginger brings a bright, warming heat while the scallions scattered on top at the end add a fresh, mild bite that keeps the whole thing feeling light and lively. Store-bought veggie chips often sneak in spice blends that can include warm baking spices you'd rather avoid, so making your own means you control exactly what goes in — and nothing here comes close to that territory. The key to getting them genuinely crispy is slicing thin and patting the beets completely dry before they ever hit the oil, so don't skip that step. They crisp up further as they cool on the pan, making the wait absolutely worth it. Serve them as a snack, a party starter, or an unexpected side that will have everyone asking what's in them.
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!