Pescatarian Cilantro-Lime Beet Chips
Earthy, tangy, and just a little tropical, these baked beet chips are the kind of snack that disappears faster than you'd expect. Fresh beets are sliced paper-thin, tossed in melted coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked at a low temperature until they turn gloriously crisp. The low-and-slow oven method is the real secret here — it draws out moisture without burning the natural sugars in the beets, giving you that satisfying crunch without a drop of frying oil. A final shower of fresh cilantro right before serving adds a bright, herby finish that ties the whole flavor profile together. Store-bought veggie chips often sneak in additives or flavors you didn't ask for, so making your own means you know exactly what's in the bowl. These are naturally plant-based and completely free of meat or seafood, making them an effortless fit for anyone eating a pescatarian lifestyle — though honestly, everyone at the table will be reaching for them.
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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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