Vegetarian Cilantro-Lime Beet Chips
Earthy, tangy, and just a little bit addictive, these baked beet chips are the kind of snack that disappears faster than you'd expect. 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 at a low temperature until they turn irresistibly crisp. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get a genuine crunch rather than a chewy, leathery result. A final scatter of fresh cilantro right before serving adds a bright, herby finish that ties the whole flavor together beautifully. Store-bought veggie chips often sneak in additives or mystery seasonings, but every ingredient in this recipe is clean and straightforward. These are just as satisfying alongside a sandwich as they are on their own with your favorite dip.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!