Rice Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look almost too pretty to eat — deep ruby rounds with curled edges and a satisfying crunch that store-bought versions rarely deliver. These are seasoned with bright lime zest, a splash of fresh lime juice, and a hint of ground ginger, all brought together with coconut oil for a flavor that's earthy, citrusy, and just a little unexpected. A final scatter of fresh cilantro right before serving keeps the herb flavor vivid and aromatic rather than baked into oblivion. The low-and-slow oven method is the real secret here — 300°F gives the moisture time to escape gradually, so you get genuinely crispy chips instead of chewy, sad rounds. Patting the slices completely dry before tossing them in the seasoning mix is a step worth taking seriously, because any lingering surface moisture is the enemy of a good chip. Every ingredient in this recipe is naturally grain-free and starch-free, so there's no need to scan labels or swap anything out — just whole vegetables and pantry staples doing exactly what they should.
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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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