Pistachio 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 at a low temperature until they turn delightfully crisp. The trick is patting the slices completely dry before they go into the oven — that step makes all the difference between soggy rounds and satisfying, shatteringly thin chips. A finishing scatter of fresh cilantro adds a bright, herby pop that ties the whole thing together beautifully. Store-bought chip options can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what's in every bite. The ingredient list is short, entirely plant-based, and completely free of tree nuts, so snack anxiety is simply not on the menu here. Let them cool fully on the rack before serving — they crisp up even more as they rest, and that patience is absolutely worth it.
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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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