Lactose Free Cilantro-Lime Beet Chips
These vibrant beet chips are the kind of snack that makes you wonder why you ever reached for a bag from the store. Fresh beets are sliced paper-thin, tossed in coconut oil with bright lime zest, lime juice, and a hint of ground ginger, then slow-baked until they curl into satisfyingly crispy rounds. The coconut oil does double duty here — it keeps everything completely dairy-free while adding a subtle richness that plays beautifully against the tangy citrus. A low, slow oven is the real secret, giving the moisture time to escape so you get that deep, snappy crunch without burning the edges. Finishing with a scatter of fresh cilantro right before serving keeps the herb flavor bold and aromatic rather than wilted. These are naturally free of any dairy ingredients from start to finish, so there's no label-reading required — just real, whole-food ingredients you can feel good about. Serve them the moment they cool for peak crispness, and don't be surprised if the whole batch disappears before you can set them on the table.
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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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