Shellfish Free Ginger-Scallion Beet Chips
Beet chips might sound like a health-food-store novelty, but this homemade version is genuinely craveable — earthy, crispy, and layered with warm ginger and a hint of golden turmeric. The trick is slicing the beets paper-thin on a mandoline and patting them completely dry before they ever hit the oven, which is what separates a truly snappy chip from a sad, chewy one. Coconut oil coats every slice evenly and helps the edges turn delicately crisp at the low 325°F bake temperature, so nothing scorches before the centers have a chance to dry out. A shower of fresh scallions right before serving adds a bright, oniony pop that cuts through the natural sweetness of the beets beautifully. Store-bought snack mixes and flavored chips can be a minefield for anyone avoiding shellfish due to shared seasoning lines and ambiguous "natural flavors" on the label — making a batch from scratch with these six clean ingredients takes all of that guesswork off the table. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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