Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version delivers a serious flavor punch. Fresh beets are sliced paper-thin, tossed in coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked until they curl at the edges and shatter with every bite. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get genuinely crispy chips rather than sad, chewy rounds. A shower of freshly chopped cilantro right before serving adds a bright, herby finish that ties the whole thing together. Every single ingredient is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your snack bowl. These are the kind of chips you set out for guests and watch disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
