Almond Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Sliced thin and tossed in melted coconut oil with lime zest, lime juice, and a hint of ground ginger, each chip delivers a tangy, lightly spiced bite that feels anything but ordinary. A low-and-slow bake at 300°F is the secret here — it draws out moisture gradually so the chips turn genuinely crisp rather than chewy or burnt. Finishing them with a scatter of fresh cilantro right before serving adds a bright, herby pop that ties the whole thing together beautifully. Store-bought veggie chips often come with long ingredient lists and shared-facility warnings, but this recipe keeps things completely clean — just whole beets, coconut oil, citrus, and a few pantry spices. The only real trick is slicing the beets uniformly (a mandoline makes this a breeze) and being patient during that final stretch of baking. These are stunning on a snack board, great alongside a sandwich, or honestly perfect eaten straight off the wire rack while they're still warm.
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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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