Pecan Free Cilantro-Lime Beet Chips
These vibrant beet chips are a seriously satisfying snack — earthy, tangy, and just a little zingy from fresh lime zest and juice. Coconut oil gives each slice a light, crispy finish while a hint of ground ginger adds warmth that makes the whole thing feel a little unexpected in the best way. The fresh cilantro scattered on at the end keeps the flavor bright and herbaceous without overpowering the natural sweetness of the beets. Store-bought chips can be a minefield when you're avoiding certain nuts, since shared production lines and vague "may contain" labels make even simple snacks feel risky — making your own completely sidesteps that problem. The key to getting that satisfying crunch is slicing the beets thin and uniform, patting them bone dry, and giving them plenty of time in a low oven to slowly dehydrate rather than steam. Every ingredient here is straightforward and easy to verify, so you know exactly what you're eating. Serve them right away after the cilantro goes on and they'll disappear fast.
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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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