Caffeine 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. Sliced thin and slow-roasted at a low temperature, the beets transform into crispy rounds with naturally sweet, earthy depth — no fryer required. Coconut oil keeps things light while helping each chip crisp up beautifully, and the combination of lime zest, fresh lime juice, and ground ginger adds a bright, zippy kick that makes them genuinely hard to stop eating. A final scatter of fresh cilantro brings a pop of herbal freshness that ties the whole thing together. Store-bought chip alternatives can be a minefield of mystery seasonings and additives, so making your own means you know exactly what's going into the bowl. The key to getting that satisfying crunch is patting the beet slices completely dry before tossing them in the coconut oil mixture — don't skip that step. Serve them right after cooling for maximum crispness, or set them out at a party and watch them vanish.
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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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