Low Iodine Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Fresh beets are sliced paper-thin, tossed in coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked until they crisp up into jewel-toned rounds that are genuinely addictive. A shower of fresh cilantro right before serving adds a bright, herby finish that makes every bite feel a little fancy. For anyone navigating iodine restrictions, store-bought chips and seasoning blends can be a minefield of hidden additives and iodized salt — here, fine sea salt keeps things clean and compliant without sacrificing flavor. The low-and-slow baking method is the real secret: patience at 300°F draws out moisture gradually, giving you that satisfying crunch without burning the edges. These are best eaten the day they're made, 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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