Pork Free Ginger-Scallion Beet Chips
These vibrant oven-baked chips are a serious snack upgrade — earthy beets sliced paper-thin and roasted until they shatter with a satisfying crunch. Coconut oil gives each slice a subtle richness, while freshly grated ginger and ground turmeric add a warm, aromatic kick that makes it genuinely hard to stop at just a handful. The finishing touch of cool, thinly sliced scallions scattered over the hot chips brings a fresh, oniony brightness that ties everything together beautifully. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, whole-food snacking. The key to getting that perfect crisp is patting the beet slices completely dry before they go into the oven, and the low-and-slow 325°F bake does the rest of the work for you. These are best served right off the pan while the scallions are still fresh 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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