Rice Free Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Thinly sliced beets get tossed in coconut oil with fresh ginger and turmeric before hitting a low oven, where they slowly transform into deeply colored, crispy rounds with serious depth. The finishing touch — a scatter of fresh scallions right before serving — adds a bright, savory pop that makes every bite feel intentional. Store-bought chip options can be a minefield when you're avoiding grain-based ingredients, since rice flour and rice starch show up in all kinds of "natural" snack products. Here, every single ingredient is whole and straightforward, so there's nothing hidden to worry about. The key to getting that satisfying crunch is patience: slicing thin, drying the beets thoroughly, and letting the chips cool on the pan before you dig in. These are the kind of chips you make once and then immediately plan to make again.
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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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