High Fructose Corn Syrup 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. Every ingredient here is whole and straightforward — fresh beets, coconut oil, lime, sea salt, ginger, and cilantro — so there's zero chance of sneaking in any unwanted sweeteners or processed additives. That matters more than you'd think with store-bought chips, where high fructose corn syrup and other sweeteners can hide in the most unexpected places, even in "veggie" snack options. The low-and-slow 300°F oven method is the real secret, drawing out moisture gradually so each slice crisps up beautifully without burning. A quick flip halfway through and a patient final stretch are all it takes to get that satisfying crunch. The cilantro goes on at the very end, keeping it bright and fresh rather than wilted, and the lime zest and ginger give the whole batch a zippy, slightly exotic edge. These are genuinely impressive enough to put out for guests, but simple enough to make on a random Tuesday afternoon.
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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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