Xanthan Gum Free Ginger-Scallion Beet Chips
These vibrant oven-baked chips are everything a snack should be — deeply savory, a little earthy, and finished with a bright pop of fresh scallion and warm ginger heat. The ingredient list is refreshingly short: real beets, coconut oil, fresh ginger, turmeric, sea salt, and scallions. Every single one is a whole food, which means there's zero need to scan labels for hidden additives or stabilizers that can sneak into packaged snacks. The low-and-slow bake at 325°F is the real secret here — it gently draws out moisture so the chips turn genuinely crisp without any binding agents doing the heavy lifting. Patting the beet slices completely dry before tossing them in the coconut oil and ginger mixture is a small step that makes a big difference in the final texture. The turmeric adds a subtle warmth and gorgeous golden undertone that plays beautifully against the beets' deep ruby color. Scatter the fresh scallions on right before serving and you've got a snack that looks as good as it tastes.
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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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