Yeast Free Cilantro-Lime Beet Chips
Snack time just got a serious upgrade with these vibrant, crunchy beet chips seasoned with bright lime and fresh cilantro. Thinly sliced beets are tossed in coconut oil, lime zest, lime juice, and a hint of ground ginger before being slow-baked at a low temperature until they curl at the edges and crisp up beautifully. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get a genuinely satisfying crunch without any deep frying. Every single ingredient in this recipe is naturally free from yeast, so there's no need to scrutinize labels or worry about hidden fermented additives sneaking into your snack bowl. The finishing touch of freshly chopped cilantro scattered over the warm chips adds a pop of herby freshness that makes these feel almost restaurant-worthy. They're the kind of snack that disappears fast, so you might want to double the batch.
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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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