Shellfish Free Cilantro-Lime Beet Chips
Crunchy, vibrant, and packed with bold flavor, these oven-baked beet chips are the kind of snack that disappears fast. Fresh beets are sliced paper-thin, tossed in melted coconut oil with lime zest, lime juice, and a hint of ground ginger, then slow-baked until they curl at the edges and shatter satisfyingly with every bite. A shower of fresh cilantro right before serving adds a bright, herby finish that makes the whole thing feel almost fancy for a chip. Store-bought snacks can be a minefield of shared equipment and mystery seasonings, but this recipe keeps things refreshingly straightforward — every ingredient is whole, simple, and easy to verify. The low-and-slow baking method is the real secret here, drawing out moisture gradually so you get genuinely crisp chips rather than chewy, sad rounds. Let them cool completely on a wire rack before digging in, because that final rest is what takes them from good to truly addictive.
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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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