Whole 30 Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that makes you forget you're eating something genuinely good for you. Fresh beets are sliced paper-thin, tossed in melted coconut oil with grated ginger and a touch of turmeric, then slowly baked until they crisp up into jewel-toned rounds with serious depth of flavor. The finishing scatter of fresh scallions adds a bright, savory pop that takes the whole thing over the top. Store-bought chips are a minefield of seed oils, added sugars, and mystery seasonings — making your own means you know exactly what's in every bite. The low-and-slow baking method is the real secret here: patience in the oven rewards you with chips that are genuinely crisp rather than leathery or soggy. These are impressive enough to set out for guests but easy enough to throw together on a regular weeknight when you need something satisfying to snack on.
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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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