Peanut Free Cilantro-Lime Beet Chips
Earthy beets get a serious glow-up here, transformed into paper-thin, oven-crisped chips with a bright citrus kick and a shower of fresh cilantro. The trick is slicing the beets uniformly thin and patting them bone-dry before they ever hit the oven — that extra effort is what separates genuinely crispy chips from sad, chewy ones. Coconut oil, lime zest, lime juice, and a hint of ground ginger coat every slice in a marinade that's simple but surprisingly complex-tasting once it bakes down. A low-and-slow 300°F oven does the heavy lifting, slowly drawing out moisture so the chips dry out rather than burn, and that final cool on a wire rack locks in the crunch. Store-bought veggie chips can be a minefield of shared equipment and mystery seasonings, but every ingredient here is straightforward and easy to verify. Finish with the fresh cilantro right before serving so it stays vibrant and fragrant against the warm, jewel-toned chips. These are the kind of snack that disappears faster than you expect, so consider doubling the batch.
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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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