Seed Oil Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but are genuinely simple to pull off at home, and this version layers in fresh ginger and turmeric for a warmly spiced, earthy bite that's hard to stop eating. The secret to getting that satisfying crunch is slicing the beets paper-thin and patting them completely dry before they ever hit the oven — moisture is the enemy of a crispy chip. Coconut oil does the heavy lifting here as the fat of choice, coating every slice evenly and roasting beautifully without any of the refined vegetable or seed oils you'd find in nearly every store-bought chip on the shelf. That swap matters more than it sounds, because most packaged snacks — even the ones marketed as "natural" — are fried in canola, sunflower, or safflower oil. Low and slow at 325°F gives the beets time to dehydrate and firm up rather than burn, and they continue crisping as they cool on the pan. The finishing touch of fresh scallions scattered over the warm chips adds a mild, bright pop that balances the earthiness of the beets perfectly. These are the kind of snacks you make once and then find yourself planning your grocery trips around.
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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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