Turkey Free Ginger-Scallion Beet Chips
Crunchy, jewel-toned, and loaded with bold flavor, these baked beet chips are the kind of snack that disappears fast. Thin-sliced beets get tossed in melted coconut oil with fresh ginger and a touch of turmeric before going into a low oven, where they slowly transform into crispy, earthy rounds with just the right amount of chew at the center. The finishing scatter of fresh scallions adds a bright, oniony pop that makes every bite feel a little more alive. Because the whole thing is built from whole vegetables, coconut oil, and a handful of pantry spices, there's no need to squint at a label wondering what's hiding in a store-bought snack bag. Getting the slices paper-thin is the real key here — a mandoline makes it easy, and patting the beets completely dry before coating them is what separates genuinely crispy chips from a soggy disappointment. These are best served right off the pan while the scallions are still fresh and fragrant, though they'll hold their crunch as they cool. Whether you're snacking straight from the sheet pan or serving them alongside something more substantial, they bring serious color and flavor to the table.
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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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