Soy Free Ginger-Scallion Beet Chips
Beet chips from the store almost always come with a label full of mystery additives, and soy-based oils or coatings are surprisingly common culprits. These homemade rounds skip all of that, relying on coconut oil, fresh ginger, turmeric, and scallions to build flavor that's bold, clean, and completely free of soy in any form. The low-and-slow oven method is the real secret here — baking at 325°F gives the moisture time to escape gradually, leaving you with chips that are genuinely crisp rather than chewy or leathery. Patting the beet slices dry before they go into the bowl makes a bigger difference than you'd expect, so don't skip that step. The turmeric adds a warm, earthy undertone that plays beautifully against the brightness of the ginger, and the fresh scallions scattered on at the end bring a little pop of color and mild bite. These are the kind of snack that disappears fast, so consider making a double batch if you're serving a crowd.
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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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