BHA & BHT 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. Fresh beets are sliced paper-thin, tossed in coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked at a low temperature until they crisp up beautifully. A shower of fresh cilantro right before serving adds a bright, herby finish that makes every chip feel a little fancy. Store-bought chips are a minefield of synthetic preservatives like BHA and BHT, but every ingredient here is whole, fresh, and completely clean — no additives, no shortcuts. The low-and-slow baking method is the real secret: it draws out moisture gradually so you get that satisfying crunch without any artificial help. These are best eaten right away while the cilantro is fresh and the chips are at peak crispness, making them a perfect crowd-pleasing snack or party appetizer.
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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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