Carrageenan 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. Thinly sliced beets get tossed in coconut oil with lime zest, fresh lime juice, and a hint of ground ginger before slow-baking at a low temperature — the key to getting that satisfying crisp without burning. A shower of fresh cilantro right before serving adds a bright, herby finish that makes every chip taste alive. Store-bought veggie chips often rely on additives and stabilizers you'd rather avoid, but this recipe keeps things completely clean with just whole, recognizable ingredients. The mandoline technique and single-layer baking ensure even cooking, so you get consistently crispy results rather than a mix of soggy and overdone. These are stunning enough to set out for guests but easy enough to make on a regular weeknight snack rotation.
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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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