Red Meat Allergy Friendly Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version layers in warm ginger and golden turmeric for a flavor that goes way beyond plain salted crisps. Every ingredient here is naturally plant-based and free from any red meat or meat-derived additives, so you can snack without second-guessing the label. The coconut oil does double duty — it helps the slices crisp up beautifully in the oven while carrying all that aromatic ginger and turmeric into every bite. Getting the beets sliced thin and patted completely dry is the real secret to that satisfying crunch, and a mandoline makes the job fast and consistent. Fresh scallions scattered on at the end add a mild, grassy brightness that keeps the whole thing feeling light and vibrant. These are the kind of chips that disappear fast at a party, but they're just as good eaten straight off the baking sheet while they're still warm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!