Citric Acid Free Cilantro-Lime Beet Chips
Beet chips from the store almost always sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe bag a real challenge. This homemade version sidesteps that entirely by relying on fresh lime zest and lime juice for that bright, tangy lift — no additives, no hidden ingredients, just real food. The low-and-slow oven method is the secret here: baking at 300°F draws out moisture gradually so the slices turn genuinely crispy rather than leathery or burnt. Coconut oil gives each chip a subtle richness, while ground ginger adds a gentle warmth that plays beautifully against the earthy sweetness of the beets. A shower of freshly chopped cilantro right before serving keeps the herb flavor vivid and fragrant. These are the kind of snack that disappears fast — crunchy, colorful, and surprisingly satisfying without a single ingredient you'd need to second-guess.
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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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