Chestnut 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. Fresh beets are sliced paper-thin, tossed in coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked at a low temperature until they turn irresistibly crisp. The finishing touch of freshly chopped cilantro adds a bright, herby pop that makes every chip taste alive. Because the ingredient list is entirely whole-food and plant-based, there's zero guesswork about hidden additives or cross-contamination from tree nuts — just clean, simple snacking. The low-and-slow baking method is the real secret here: patience in the oven means chips that shatter satisfyingly rather than bend. Let them cool completely on a wire rack before serving, and they'll hold their crunch beautifully. These are equally at home alongside a bowl of guacamole or eaten straight off the pan.
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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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