AIP Friendly Cilantro-Lime Beet Chips
Crunchy, vibrant, and bursting with bright citrus flavor, these baked beet chips are the kind of snack that makes you forget you're eating something genuinely good for you. Store-bought chips are almost always off the table when you're following a strict elimination protocol, loaded with seed oils, nightshade spices, or additives that can quietly derail your progress. Here, every single ingredient — fresh beets, coconut oil, lime zest, lime juice, sea salt, ground ginger, and fresh cilantro — is clean and protocol-friendly, so you can snack without second-guessing the label. The low-and-slow 300°F bake is the real secret: it draws out moisture gradually, giving you that satisfying crisp without any frying or compromise. Patting the slices thoroughly dry before tossing them in the coconut oil-lime mixture makes a noticeable difference in the final texture, so don't skip that step. The fresh cilantro goes on at the very end, keeping its herby brightness fully intact rather than wilting in the oven. This recipe makes four servings, but fair warning — they disappear fast straight off the cooling rack.
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Learn more →Ingredients
4 servings
- 1 lb medium beets (about 3–4 beets), scrubbed and peeled
- 1 ½ tbsp coconut oil, melted
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- 2
Using a mandoline or a very sharp knife, slice the beets into rounds 1/16 to 1/8 inch thick — aim for uniform thickness so the chips bake evenly.
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