Peanut Free Ginger-Scallion Beet Chips
Beet chips from a bag are often a gamble — mystery seasonings, shared production lines, and that vague "processed in a facility" fine print can make snack time more stressful than it needs to be. Making them at home puts you fully in control of every ingredient, and this version is genuinely worth the effort. Earthy roasted beets get a bright, aromatic lift from freshly grated ginger and a warm golden hue from turmeric, all brought together with coconut oil for a light, satisfying crunch. The key is slicing the beets paper-thin and patting them completely dry before they go into the oven — skip either step and you'll end up with chewy rounds instead of proper chips. A low, slow bake does the heavy lifting, and the finishing scatter of fresh scallions adds a pop of color and mild oniony bite right before serving. They crisp up beautifully as they cool, so resist the urge to pull them too early. Whether you're snacking straight off the pan or serving them alongside a spread, these are the kind of homemade chips that make store-bought feel completely unnecessary.
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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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