Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version takes things up a notch with warm ginger and golden turmeric in every bite. The coconut oil helps each slice crisp up beautifully in the oven, while the fresh ginger adds a subtle heat that plays perfectly against the earthy sweetness of the beets. A mandoline makes quick work of getting those paper-thin slices, which is the real secret to achieving that satisfying crunch. Scattered scallions at the end bring a fresh, mild onion note that ties the whole thing together without overpowering the other flavors. Store-bought chips can be a minefield of hidden grains and ambiguous seasonings, so making your own means you know exactly what's going in the bowl. These are naturally free of any grain-based ingredients — just whole vegetables, coconut oil, and a handful of clean spices doing all the heavy lifting. Serve them fresh out of the oven while they're at peak crispiness, and don't be surprised when the whole batch disappears fast.
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Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper.
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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