Sesame Free Ginger-Scallion Beet Chips
Beet chips from a bag are hit or miss, and many store-bought snack options carry hidden sesame in coatings, seasonings, or shared production lines. Making your own means you control every single ingredient, and this version is genuinely worth the effort. Fresh beets are sliced paper-thin, tossed in coconut oil with grated ginger and a whisper of turmeric, then slow-baked until they shatter satisfyingly between your teeth. The low oven temperature is the real secret — it draws out moisture gradually so the chips turn crisp without burning, and that final rest on the pan locks in the crunch. Bright sliced scallions scattered over the top at the end add a fresh, mild bite that plays beautifully against the earthy sweetness of the beets. The flavor combination is bold and a little unexpected, the kind of snack that disappears fast and leaves everyone asking what's in it. Serve them the day you make them for maximum crispness, and don't skip the drying step — it makes all the difference.
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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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