Paraben 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. Fresh beets are sliced paper-thin, tossed in coconut oil with grated ginger and a touch of turmeric, then slowly baked until they shatter satisfyingly with every bite. The finishing scatter of fresh scallions adds a bright, savory pop that makes the whole thing feel a little fancy for something so simple. Store-bought chips and snack mixes are notorious for containing synthetic preservatives and fragrance-adjacent additives that can be tricky to avoid, but every ingredient here is whole, recognizable, and clean. Coconut oil steps in as the fat of choice, carrying the warm ginger and earthy turmeric into every slice beautifully. The low-and-slow baking method is the real secret — patience at 325°F means the chips dry out evenly rather than burning, and they crisp up perfectly as they cool on the pan. Serve them straight from the baking sheet while the scallions are still fresh and fragrant.
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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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