Beef Free Cilantro-Lime Beet Chips
These vibrant beet chips are the kind of snack that makes people stop and ask what they're eating — in the best possible way. Thin-sliced beets get tossed in coconut oil with bright lime zest, a squeeze of fresh lime juice, and a hint of ground ginger before slow-baking into deeply colored, satisfyingly crispy rounds. The low-and-slow oven method is the real secret here, drawing out moisture gradually so each chip dries out evenly rather than burning at the edges. A final scatter of fresh cilantro adds a herby, citrusy finish that makes the whole thing feel surprisingly sophisticated for a homemade chip. Everything in this recipe is naturally plant-based and built from whole, simple ingredients, so there's zero guesswork about what you're actually eating. They're a fantastic alternative to store-bought snacks that often sneak in unexpected additives or shared-facility concerns. Serve them fresh off the cooling rack for maximum crunch — they're best enjoyed right away.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!