Vegetarian Ginger-Scallion Beet Chips
Beet chips sound simple enough, but getting them genuinely crispy at home takes a little technique — and this recipe nails it. Slicing the beets paper-thin, patting them bone-dry, and baking low and slow at 325°F is what separates a truly snappy chip from a sad, chewy round. Coconut oil carries the warmth of fresh ginger and a whisper of turmeric into every slice, giving the finished chips a golden, aromatic depth that goes way beyond anything you'd pull from a store bag. The color alone is stunning — deep jewel-toned rounds with slightly crisped edges that look almost too pretty to eat. Scattered with fresh scallions right before serving, they get a bright, grassy bite that balances the earthiness of the beet beautifully. These are the kind of snack you set out for guests and watch disappear in minutes, but they're just as satisfying eaten straight off the pan while they're still warm.
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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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