Pecan Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little fuss, and this version takes them somewhere really special. Fresh ginger and ground turmeric give the coconut oil coating a warm, aromatic kick, while the scallions scattered on at the end add a bright, savory finish that keeps you reaching for more. The key is slicing the beets paper-thin and patting them completely dry before they hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy rounds. Baking low and slow at 325°F lets the moisture escape gradually, so you get that satisfying snap without burning the edges. Store-bought veggie chips often come with long ingredient lists and shared-facility warnings that can make snacking stressful, but every ingredient here is straightforward and easy to verify. These are naturally free from tree nuts of any kind, so the whole recipe is exactly what it looks like — nothing hidden, nothing to second-guess. Serve them fresh off the pan while the scallions are still vibrant and the chips are at peak crunch.
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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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