PCOS Friendly Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that makes you forget you were ever reaching for a bag of something processed. Beets are a standout ingredient for managing blood sugar and reducing inflammation, and pairing them with turmeric and fresh ginger only amplifies those benefits — both spices are well-regarded for supporting hormonal balance and easing the kind of low-grade inflammation that can make symptoms harder to manage. Coconut oil keeps the coating simple and free from refined seed oils, which is a quiet but meaningful win. The mandoline technique is the real secret here: ultra-thin, uniform slices mean every chip bakes evenly and crisps up beautifully without any deep-frying. A final scatter of fresh scallions adds a bright, savory finish that makes these feel genuinely snack-worthy rather than virtuous-but-boring. They come together with minimal prep and a pantry that stays clean and whole-food focused from start to finish.
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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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