Eggless Cilantro-Lime Beet Chips
These vibrant beet chips are the kind of snack that makes you wonder why you ever reached for a bag from the store. Fresh beets are sliced paper-thin, tossed in melted coconut oil with bright lime zest, lime juice, and a hint of ground ginger, then slow-baked until they curl into perfectly crispy rounds. A shower of fresh cilantro at the end pulls everything together with a pop of herby freshness that feels genuinely special. Because the whole recipe is built on whole vegetables, coconut oil, and a handful of pantry staples, there's nothing hidden to worry about — no binders, no coatings, no mystery additives that sneak eggs into packaged snack foods. The low-and-slow oven method is the real secret here: patience at 300°F draws out moisture gradually so you get a true crunch rather than a chewy, leathery chip. They crisp up even more as they cool on the rack, so resist the urge to taste-test too early. Serve them the moment the cilantro goes on and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!