Turmeric Free Cilantro-Lime Beet Chips
Beet chips from scratch sound ambitious, but this oven-baked version is genuinely approachable and the results are stunning — jewel-toned, paper-thin rounds with serious crunch. The flavor combination here is bright and unexpected: coconut oil carries the heat evenly while lime zest, lime juice, and a touch of ground ginger give each chip a citrusy, lightly spiced kick. Fresh cilantro scattered on at the end adds a pop of herbal freshness that makes these feel like something you'd find at a fancy snack bar, not your own kitchen. Many store-bought veggie chips sneak in anti-inflammatory spice blends that can include turmeric as a colorant or flavoring, so making your own is the cleanest way to stay in control of every ingredient. The real secret to getting that satisfying crisp is patience — a low 300°F oven, uniform slices, and a good pat-dry before they go in make all the difference. Let them cool completely on the rack before serving, and they'll shatter just like a proper chip should.
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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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