Breastfeeding Friendly Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with real-food ingredients, these oven-baked beet chips are the kind of snack that feels indulgent without any of the guilt. Fresh beets bring a naturally earthy sweetness that pairs beautifully with bright lime zest, a squeeze of lime juice, and a whisper of ground ginger — all tossed in coconut oil before hitting a low, slow oven. The result is a deeply colored, satisfyingly crisp chip that's a far cry from anything you'd pull out of a foil bag. For anyone navigating the extra nutritional demands of nursing, snacking on whole-food ingredients like beets and fresh herbs is a genuinely smart move — no mystery additives, no long ingredient lists to decode. Patting the slices dry and baking them in a single layer is the real trick to getting that satisfying crunch, so don't skip those steps. A final scatter of fresh cilantro adds a pop of herby brightness right before serving, keeping every bite lively and fresh. These are best enjoyed the moment they cool, making them a perfect afternoon snack or a colorful addition to any spread.
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!