MSG Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bright flavor, these 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 almost too pretty to eat. A shower of fresh cilantro right before serving adds a pop of herby freshness that ties everything together beautifully. Store-bought chips can be a minefield of flavor enhancers and additives, but every single ingredient here is whole and straightforward — nothing hidden, nothing processed. The low-and-slow oven method is the real secret, giving the moisture time to escape without burning the edges, so you get that satisfying crunch all the way through. These are genuinely impressive to bring out at a gathering, and nobody will guess how simple the ingredient list actually is.
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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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