Seeds Free Cilantro-Lime Beet Chips
Beet chips from the store almost always come loaded with sunflower oil or sesame-based seasonings, making them a minefield for anyone avoiding seeds. These homemade rounds sidestep all of that with a short, clean ingredient list built around fresh beets, coconut oil, and a bright citrus-ginger coating that tastes genuinely exciting. The low-and-slow oven method is the real secret here — a 300°F bake pulls moisture out gradually so you get chips that are properly crisp rather than leathery or burnt. Slicing the beets thin and uniform (a mandoline makes this effortless) means every chip cooks at the same rate, and that final flip halfway through is what locks in the crunch. The finishing touch of fresh cilantro scattered over the still-warm chips adds a pop of herby freshness that makes the whole tray feel a little fancy. These are the kind of snack you set out for guests and watch disappear before you even sit 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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