Pregnancy Friendly Ginger-Scallion Beet Chips
Crunchy, colorful, and packed with real-food ingredients, these baked beet chips hit that satisfying snack craving without a single ingredient you'd need to second-guess during pregnancy. Beets are a fantastic source of folate, which is especially valuable in the first trimester and beyond, and here they're the undisputed star. A low-and-slow oven at 325°F draws out the moisture gradually, giving you genuinely crispy chips rather than sad, chewy rounds. The coconut oil carries warm notes of fresh ginger and turmeric into every slice, making the flavor feel way more sophisticated than your average snack. Turmeric adds a gorgeous golden hue and ginger brings a gentle zing — both used in modest, food-safe amounts that work beautifully without overdoing it. A final scatter of fresh scallions right before serving keeps things bright and a little bit fancy. These are the kind of chips you'll want to make on a Sunday afternoon and feel genuinely good about eating straight off the pan.
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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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