Artificial Food Coloring Free Cilantro-Lime Beet Chips
Snack time gets a serious upgrade when real beets do all the heavy lifting on color and flavor. Store-bought chips often rely on synthetic dyes to achieve that vivid red-pink hue, but here the stunning color comes entirely from the beets themselves — no artificial additives needed. Thin-sliced rounds get tossed in coconut oil with lime zest, fresh lime juice, and a hint of ground ginger before going into a low, slow oven that gradually draws out moisture and concentrates every bit of earthy, citrusy flavor. The key is patience: two rounds of baking plus a rest on a wire rack are what transform limp slices into genuinely crispy chips. A shower of freshly chopped cilantro at the end adds a bright, herby finish that makes these feel like something you'd find at a fancy snack bar. They're crunchy, tangy, and just a little unexpected — the kind of thing that disappears fast once people realize how good they actually are.
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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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