Fructose 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. Thin-sliced beets get tossed in coconut oil with lime zest, fresh lime juice, and a hint of ground ginger before hitting a low oven until perfectly crisp — no fryer, no fuss. A scatter of fresh cilantro right before serving adds a bright, herby finish that makes every chip feel a little fancy. For anyone managing fructose intake, beets are a naturally lower-fructose root vegetable, and every ingredient here — from the coconut oil to the sea salt — keeps things clean and straightforward with no hidden sugars or high-fructose additions to worry about. The key to getting that satisfying crunch is patience: patting the slices bone-dry before coating them and giving them enough time in the oven to fully dehydrate makes all the difference. They crisp up even more as they cool on the rack, so resist the urge to snack straight off the pan. Serve them immediately after adding the cilantro for the best texture and flavor.
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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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