Mushroom Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version delivers a bright, zesty punch that keeps you reaching for more. 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 curl at the edges and shatter with every bite. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get genuinely crispy chips rather than sad, chewy rounds. A scatter of fresh cilantro right before serving adds a pop of color and herby freshness that ties the whole flavor profile together beautifully. Store-bought veggie chips often sneak in unexpected seasonings or are processed on shared lines, so making your own means you know exactly what's in the bag. Every ingredient in this recipe is clean and straightforward, making it an easy win for anyone navigating snack time with dietary concerns. Serve them the moment they cool for maximum crunch, or set them out as a party snack and watch them disappear fast.
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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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