Nutmeg Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little fuss, and this version delivers a serious flavor punch. Thinly sliced beets get tossed in coconut oil with bright lime zest, fresh lime juice, and a hint of ground ginger before going low and slow in the oven until they turn irresistibly crisp. The key is patience — two rounds of baking with a flip in between coaxes out that satisfying crunch without any deep frying. A final scatter of fresh cilantro adds a pop of herby freshness that makes the whole thing feel vibrant and alive. Many store-bought chip seasonings sneak in warm spices like nutmeg as a background note, so making these at home means you control every single ingredient. They're naturally free of anything you're avoiding, built entirely from whole, straightforward produce and pantry staples. Serve them immediately after cooling for maximum crispness, or set them out as a colorful, crowd-pleasing appetizer that nobody will believe took so little effort.
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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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