Paraben Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. 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. A shower of freshly chopped cilantro at the end keeps things bright and herbaceous without any of the preservatives or synthetic additives that sneak into store-bought chip bags. Parabens are commonly used as preservatives in packaged foods, so making your own snacks from whole, recognizable ingredients is one of the easiest ways to sidestep them entirely. Every ingredient here is exactly what it sounds like — nothing hidden, nothing processed. The low-and-slow baking method is the real secret, drawing out moisture gradually so you get genuinely crispy chips rather than chewy, sad rounds. These are stunning on a snack board or just eaten straight off the cooling rack while no one is watching.
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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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