Paleo Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but are genuinely simple to pull off at home, and this version takes them somewhere really special. Fresh ginger and ground turmeric get whisked into melted coconut oil before the beet slices are tossed and baked low and slow until they shatter with a satisfying crunch. The trick is slicing the beets paper-thin and patting them completely dry — both steps make the difference between a limp, chewy chip and one that actually crisps up beautifully in the oven. Once they come out of the oven and cool on the pan, a shower of fresh scallions adds a bright, savory contrast to the earthy sweetness of the beets. Every ingredient here is whole and unprocessed, so there's no label-reading anxiety or wondering what's hiding in a store-bought bag of veggie chips. These are the kind of snacks that disappear fast, so consider making a double batch — you'll be glad you did.
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!