Pregnancy Friendly Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with real-food ingredients, these oven-baked beet chips hit that satisfying snack craving without a single questionable additive. Beets are a fantastic source of folate, which makes them a genuinely smart choice when you're eating for two and paying closer attention to what goes into your body. Coconut oil keeps the fat source clean and simple, while fresh lime zest, lime juice, and a whisper of ground ginger give every chip a bright, zippy flavor that feels anything but boring. The low-and-slow baking method at 300°F draws out moisture gradually, so you get a genuinely crispy chip rather than a chewy, underdone slice. Fresh cilantro scattered on at the very end keeps the herb flavor lively and aromatic rather than muted by the oven. Store-bought chips can be a minefield of mystery seasonings and preservatives, so making your own means you know exactly what's on the plate. These are the kind of snacks that disappear fast, 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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