Vegan Cilantro-Lime Beet Chips
Earthy, tangy, and impossibly crispy, these baked beet chips are the kind of snack that disappears the moment you set them out. Fresh lime zest and juice cut right through the natural sweetness of the beets, while a hint of ground ginger adds just enough warmth to keep things interesting. Coconut oil does the heavy lifting here, coating every thin slice and helping each chip bake up with those satisfying curled edges. The key to getting that perfect crunch is patience — a low 300°F oven and a thorough pat-dry before seasoning make all the difference between a chip and a soggy disappointment. A shower of fresh cilantro right before serving brings a bright, herby finish that ties the whole flavor profile together. Every ingredient in this recipe is completely plant-based, so there's no need to scan labels or second-guess anything — just real, whole food from start to finish. These are best eaten the day they're made, straight off the wire rack while they're at peak crispness.
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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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