Fish Free Cilantro-Lime Beet Chips
Snacking doesn't get much more vibrant than this — jewel-toned beet rounds baked low and slow until they shatter with a satisfying crunch. Coconut oil, fresh lime zest, lime juice, and a hint of ground ginger coat every slice before they hit the oven, building a bright, tangy flavor that feels anything but ordinary. The key is patience: a long bake at 300°F draws out moisture gradually, giving you genuinely crispy chips rather than sad, chewy rounds. A final scatter of fresh cilantro right before serving adds a pop of herby freshness that ties the whole thing together beautifully. Store-bought veggie chips often sneak in unexpected ingredients, so making your own means you know exactly what's in the bag — and this lineup is refreshingly clean and plant-based from start to finish. Uniform slicing (a mandoline is your best friend here) and thoroughly patting the beets dry are the two small steps that make the biggest difference in the final texture. Serve them the moment they cool and crisp up, because they're at their absolute best right off the rack.
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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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