Soy Free Cilantro-Lime Beet Chips
Earthy, tangy, and just a little bit addictive, these homemade beet chips are the kind of snack that disappears fast. 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. 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 hidden soy derivatives — soy lecithin, soy oil, and various emulsifiers sneak into a surprising number of packaged chips — so making your own from scratch is genuinely the cleanest route. Every ingredient here is straightforward and naturally free of soy, so you know exactly what you're eating. The low-and-slow oven method is the real secret to getting that satisfying crunch without any frying, and the mandoline makes quick work of getting those uniform slices that bake evenly. Serve them the moment the cilantro goes on and watch them vanish.
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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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