Chicken Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version takes things up a notch with bright citrus and fresh herbs. Thin-sliced beets get tossed in melted coconut oil, lime zest, lime juice, and a touch of ground ginger before going into a low, slow oven that coaxes out all that natural sweetness and turns them genuinely crispy. The key is patience — patting the slices bone dry before coating them and giving them enough time in the oven to lose their moisture completely is what separates a real chip from a sad, chewy round. A finish of freshly chopped cilantro adds a pop of color and herby brightness that makes the whole thing feel like something you'd find at a fancy snack bar. These are completely plant-based, built from whole ingredients, and free from any of the poultry-based stocks or seasonings that can sneak into store-bought veggie chips. Serve them the moment they cool so you catch them at peak crunch — they won't last long anyway.
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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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