Yeast Free Ginger-Scallion Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Fresh ginger and ground turmeric give each chip a warm, earthy kick, while the sliced scallions scattered on top add a bright, savory finish that feels almost restaurant-worthy. The whole thing comes together with just a handful of clean, whole-food ingredients — no vinegar, no additives, nothing that sneaks in unwanted fermentation byproducts. That matters a lot when you're navigating a yeast-free lifestyle, since so many packaged chips and flavored snacks rely on yeast extract or similar ingredients for their savory depth. Here, coconut oil does the heavy lifting as the fat base, helping each thin slice crisp up beautifully in the oven without any shortcuts. The key is slicing the beets paper-thin and patting them completely dry before they go in — that extra prep step is what separates genuinely crispy chips from sad, chewy ones. Let them cool fully on the pan and they'll shatter satisfyingly with every bite.
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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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