Brazil Nut Free Cilantro-Lime Beet Chips
Crispy, jewel-toned, and bursting with bright citrus flavor, these baked beet chips are the kind of snack that disappears fast. Thinly sliced beets get tossed in coconut oil with lime zest, lime juice, and a hint of ground ginger before hitting a low oven, where they slowly transform into shatteringly crisp rounds. The low-and-slow baking method is the real secret here — patience at 300°F means the moisture bakes out gradually, giving you that satisfying crunch without any frying. A shower of fresh cilantro right before serving adds a pop of herby freshness that ties the whole thing together beautifully. Every ingredient in this recipe is naturally free from tree nut concerns, so you can snack without second-guessing the label on a store-bought bag. These are stunning enough to set out at a party but easy enough to make on a random Tuesday afternoon.
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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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