Pescatarian Ginger-Scallion Beet Chips
Beet chips from the store are fine, but they rarely hit the way homemade ones do — especially when fresh ginger, turmeric, and scallions are involved. These oven-baked rounds come out of the oven deeply colored, paper-thin, and satisfyingly crunchy, with an earthy sweetness that the warm spice notes make genuinely addictive. Coconut oil does the heavy lifting as the coating base, helping each slice crisp up evenly without any fuss. The mandoline step is the real secret here: uniform thickness means every chip dries at the same rate, so you're not pulling half-crisp, half-soggy rounds off the pan. A final scatter of fresh scallions right before serving adds a bright, mild bite that keeps the whole thing feeling light and vibrant. These are the kind of snack that disappears faster than you expect, so consider making a double batch.
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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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