Seed Oil Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort — and this version hits every note with bright citrus, warm ginger, and a shower of fresh cilantro at the end. Coconut oil is the only fat in the mix, which means you're completely clear of the refined vegetable and seed oils that show up in nearly every bag of store-bought chips. The low, slow oven does the real work here, drawing moisture out of the beet slices until they turn paper-thin and genuinely crispy rather than chewy or soggy. Uniform slicing is the key move, so a mandoline is your best friend if you have one — it keeps every chip baking at the same pace. The lime zest and juice add a punchy brightness that plays beautifully against the earthy sweetness of the beets, while the ground ginger gives the whole thing a subtle warmth you didn't know you needed. These are the kind of snack you set out for guests and watch disappear before you've even sat down.
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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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