Capsaicin Free Cilantro-Lime Beet Chips
Earthy, tangy, and impossibly crispy, these beet chips hit that snack-craving sweet spot without a single drop of hot sauce or chili in sight. So many store-bought chips and even homemade recipes lean on cayenne or chili powder for flavor, but this version proves you don't need any heat to make something seriously craveable. Coconut oil, fresh lime zest, lime juice, and a whisper of ground ginger do all the heavy lifting, giving each chip a bright, aromatic punch that feels anything but plain. The real trick is slicing the beets paper-thin and patting them completely dry before they ever hit the oven — that extra effort is what separates genuinely crispy chips from sad, chewy ones. A low-and-slow bake at 300°F lets the moisture escape gradually, and that final cool on a wire rack locks in the crunch. A shower of fresh cilantro right before serving adds a pop of color and herby freshness that makes these look as good as they taste. Whether you're snacking straight off the tray or serving them alongside a dip, they disappear fast.
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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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