Anti Inflammatory Cilantro-Lime Beet Chips
Beets are one of those vegetables that deserve way more snack-time glory, and this oven-baked version delivers serious crunch with a bright, zesty twist. Coconut oil coats each thin slice before a long, low bake draws out the moisture and concentrates that deep, earthy sweetness beets are known for. The lime zest and juice cut right through the richness, while a touch of ground ginger adds a subtle warmth that makes the whole thing feel intentional and layered. Fresh cilantro scattered on at the end keeps the flavor lively and herbaceous without wilting under heat. Every single ingredient here — beets, coconut oil, ginger, lime — pulls double duty as a flavor contributor and a recognized anti-inflammatory powerhouse, so you're genuinely snacking with purpose. Store-bought chips often sneak in refined oils and additives that undermine the whole point of eating clean, but making these at home means you control exactly what goes on the pan. Let them cool completely on the rack before diving in — that's when the magic crispness fully sets.
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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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