Gluten Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly humble ingredients — just fresh beets, coconut oil, and a handful of bright seasonings. The coconut oil helps each slice crisp up beautifully in the oven, while lime zest, lime juice, and a touch of ground ginger give every chip a tangy, subtly spiced kick that store-bought versions rarely deliver. Patting the beet slices completely dry before tossing them is the real secret here — it pulls out excess moisture so you get that satisfying crunch instead of a chewy, limp chip. A low, slow bake at 300°F does the heavy lifting, and flipping each chip halfway through ensures even color and texture all the way to the edges. The fresh cilantro goes on at the very end, right before serving, so it stays vibrant and aromatic rather than wilting in the oven. Because every ingredient in this recipe is naturally free of gluten, there's no swapping or substituting required — it just works as written. These are the kind of chips you set out for guests and watch disappear before you've even sat down.
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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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