Seeds Free Ginger-Scallion Beet Chips
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 thin round crisp up beautifully in the oven, giving you that satisfying crunch without any frying. A lot of packaged veggie chips rely on sunflower, sesame, or other seed-based oils that can be tricky to avoid, so making your own with just a handful of clean ingredients is a genuinely smart move. The key is slicing the beets paper-thin and patting them completely dry — both steps make a real difference between a chip that snaps and one that stays chewy. Fresh scallions scattered on at the end add a mild, bright pop that balances the earthy sweetness of the beets perfectly. These are the kind of snack you set out for guests and watch disappear before the main course even hits the table.
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!