Vegan Ginger-Scallion Beet Chips
Beet chips from the store are often fried in mystery oils or loaded with additives, but these come together with nothing but whole, plant-based ingredients you can actually pronounce. Thinly sliced beets get tossed in melted coconut oil with freshly grated ginger and a touch of turmeric before going into a low, slow oven — and the result is deeply savory, subtly earthy, and genuinely crispy. The mandoline is your best friend here, because uniform thickness is what separates a perfectly snappy chip from a chewy, uneven disappointment. A low baking temperature does the real work, drawing out moisture gradually so each round dries out rather than burns. Once they come off the pan and cool for a few minutes, a shower of fresh scallions adds a bright, oniony pop that makes the whole thing feel a little fancy. 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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