Nitrate & Nitrite Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these baked beet chips are the kind of snack that makes you forget store-bought options ever existed. 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 turn irresistibly crisp. A shower of fresh cilantro right before serving adds a bright, herby finish that ties everything together beautifully. Every single ingredient here is whole and unprocessed, so you get a genuinely clean snack without any of the preservatives or cured-meat-style additives that can sneak into packaged chips and savory snacks. The low-and-slow oven method is the real secret — it draws out moisture gradually so the chips dry evenly and develop that satisfying crunch without burning. Patience in those final minutes pays off, since the chips continue to crisp as they cool on the rack. Serve them the moment the cilantro goes on and watch them disappear.
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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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