Wheat Free Ginger-Scallion Beet Chips
Beet chips from the store almost always come with a side of mystery ingredients — and often a coating or starch you'd rather avoid. These homemade rounds skip all of that, relying on nothing but whole beets, coconut oil, and a short list of bold aromatics to deliver serious crunch. The combination of fresh ginger and ground turmeric gives every chip a warm, slightly spicy depth that pairs beautifully with the natural earthiness of the beets. Slicing thin on a mandoline is the real secret here — that near-translucent thickness is what lets the oven slowly draw out moisture and create that satisfying snap. A final scatter of fresh scallions right before serving adds a bright, oniony lift that keeps the whole thing feeling lively rather than heavy. 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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