Honey 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. Thinly sliced beets get tossed in melted coconut oil with lime zest, fresh lime juice, and a hint of ground ginger before slow-baking at a low temperature until perfectly crisp. The finishing touch — a scatter of freshly chopped cilantro — brings a bright, herby pop that makes every chip feel a little fancy. Store-bought veggie chips often sneak in sweeteners like honey or agave to balance earthy flavors, but this recipe proves you don't need any of that to make something seriously craveable. The citrus and ginger do all the heavy lifting, delivering complexity without a drop of added sweetener. The key to getting that satisfying crunch is patience: patting the beets completely dry and giving them enough oven time to dehydrate slowly means you end up with chips that actually snap instead of bend. Serve them straight off the rack while the cilantro is still fresh and fragrant.
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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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