Sesame Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these homemade beet chips are the kind of snack that disappears fast. Thin-sliced beets get tossed in melted coconut oil with lime zest, fresh lime juice, and a hint of ground ginger before slow-baking to a satisfying crisp. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get genuinely crunchy chips rather than chewy, sad rounds. A finishing scatter of fresh cilantro adds a bright, herby pop that makes every bite feel a little fancy. Store-bought veggie chips can be a minefield of hidden sesame oil or shared processing lines, so making your own means you know exactly what's in the bag. Every ingredient in this recipe is naturally free of sesame, and the whole thing comes together with pantry staples and a mandoline. Serve them right away while they're at peak crunch, or just accept that they probably won't last long enough to store.
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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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