Cashew Free Cilantro-Lime Beet Chips
Beet chips from scratch sound ambitious until you realize how simple the process actually is — just thin slices, a low oven, and a little patience. These come out beautifully crisp with curled edges and a deep ruby color that makes them almost too pretty to eat. The coating is where the magic happens: melted coconut oil carries bright lime zest, fresh lime juice, and a hint of ground ginger into every slice, giving you a snack that's tangy, lightly spiced, and genuinely addictive. A shower of fresh cilantro right before serving adds a pop of herbal freshness that ties everything together. Store-bought veggie chips are notorious for sneaking in unexpected ingredients, and nut-based oils or coatings can show up where you least expect them. This recipe keeps things completely clean — every ingredient is straightforward, plant-based, and easy to verify. The low-and-slow baking method is the real key here; 300°F gives the moisture time to escape without burning the thin slices before they have a chance to crisp up. Let them cool fully on the rack and they'll shatter satisfyingly with every bite.
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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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