Gelatin Free Cilantro-Lime Beet Chips
Earthy, tangy, and just a little bit addictive, these baked beet chips are the kind of snack that disappears fast. Fresh beets are sliced paper-thin, tossed in melted coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked until they curl at the edges and shatter with every bite. A shower of fresh cilantro right before serving adds a bright, herby finish that makes the whole thing feel surprisingly sophisticated for a chip. Store-bought snacks can be a minefield when you're avoiding hidden additives, but every single ingredient here is clean, whole, and straightforward — no mystery stabilizers or gelling agents anywhere in sight. The low-and-slow oven method is the real secret: 300°F gives the moisture time to escape without burning, so you get genuinely crispy chips rather than sad, chewy rounds. Patience during the final stretch of baking pays off big, and cooling them on a wire rack locks in that satisfying crunch. Serve them the moment the cilantro goes on and watch them vanish.
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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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