Walnut Free Cilantro-Lime Beet Chips
Beet chips are one of those snacks that look impressive but come together with surprisingly little effort, and this version is genuinely hard to put down. Fresh beets are sliced thin, tossed in coconut oil with bright lime zest, a splash of lime juice, and a hint of ground ginger, then slow-baked until they turn delightfully crisp at the edges. The low-and-slow oven method is the real secret here — it coaxes out that satisfying crunch without burning the natural sugars in the beets. A finishing scatter of fresh cilantro adds a pop of herby freshness that ties the whole flavor profile together beautifully. Store-bought veggie chips can be a minefield of shared equipment and mystery seasonings, so making your own means you know exactly what went into the bag. These are naturally free from tree nuts and made entirely from whole, recognizable ingredients — no label-reading anxiety required. Serve them right off the rack while they're at peak crispness, or bring them to a party and watch them disappear.
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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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