Mustard Free Cilantro-Lime Beet Chips
Earthy, tangy, and just a little bit addictive, these homemade beet chips are the kind of snack that disappears fast. Thin-sliced beets get tossed in melted coconut oil with fresh lime zest, lime juice, and a hint of ground ginger before slow-baking into satisfyingly crispy rounds. A low-and-slow oven does all the heavy lifting, drawing out moisture so you get that real chip crunch without any frying. Scattered with fresh cilantro right before serving, they hit a bright, herby note that makes the whole thing feel a little fancy for a snack. Store-bought chips can be a minefield of hidden seasonings and shared-facility warnings, so making your own means you know exactly what's in every bite. The ingredient list is short, clean, and completely free of anything that could cause a reaction for those avoiding mustard in any form. These are equally at home alongside a dip, piled on a charcuterie board, or honestly just eaten straight off the cooling rack.
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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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