Nightshade Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bright citrus flavor, these baked beet chips are the kind of snack that disappears fast. Skipping the nightshade-heavy potato or pepper-based chips that dominate store shelves, this recipe leans on earthy beets as the base — naturally bold in color and surprisingly satisfying once they crisp up in the oven. The trick is slicing them paper-thin and patting them completely dry before tossing in coconut oil, lime zest, and a hint of ground ginger, which gives every chip a warm, zesty kick. A low, slow bake at 300°F does the heavy lifting, drawing out moisture gradually so you get that addictive crunch without any deep-frying. Fresh cilantro scattered on at the very end keeps the herby brightness alive rather than wilting it into the heat. These are genuinely impressive to set out for guests, but honestly they're just as good eaten straight off the wire rack while they're still warm.
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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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