Low Fiber Cilantro-Lime Beet Chips
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4 servings
- 1 lb medium beets (about 3–4 beets), scrubbed and peeled
- 1 ½ tbsp coconut oil, melted
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
- 1 tsp lime zest (from about 1 lime)
Ingredient noteLow residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lime zest per serving, so it is likely Low Residue. If you prefer to always avoid lime peel, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 3/4 teaspoon of lime juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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