Dairy 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. Coconut oil stands in beautifully for any butter or dairy-based fat, coating each thin slice and helping it crisp up in the oven without any compromise on texture or taste. A hit of lime zest, fresh lime juice, and ground ginger gives every chip a bright, zippy edge, while the fresh cilantro scattered on at the end keeps things lively and aromatic. The key to getting that satisfying crunch is patience — a low oven temperature, thorough drying before baking, and a final cool on a wire rack all work together to pull moisture out gradually. Store-bought veggie chips often sneak in dairy-based seasonings or shared-facility warnings, so making your own means you know exactly what's in the bag. These are stunning enough to serve at a party but easy enough to throw together on a weekday afternoon.
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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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