Walnut Free Ginger-Scallion Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little fuss, and this version takes things up a notch with warm ginger and golden turmeric in every bite. The key is slicing the beets paper-thin and patting them completely dry before they hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy rounds. Coconut oil coats each slice beautifully and helps the edges turn delicately firm as they cool on the pan. A shower of fresh scallions right before serving adds a bright, oniony pop that plays perfectly against the earthy sweetness of the beets. Store-bought veggie chips can be a minefield of shared facilities and mystery seasonings, but here you control every single ingredient from start to finish. The whole lineup is naturally free from tree nuts, so there's no label-scanning or second-guessing required. Serve them as a party snack, a colorful side, or just something to crunch on straight off the baking sheet — they won't last long either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!