1 bunch of beets
2 tsp. olive oil
salt, to taste
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside. Trim and peel the beets, then slice as thinly as possible into rounds using a mandoline or a sharp knife. In a mixing bowl, toss the beet slices with the olive oil and a sprinkle of salt. Place the beet slices on the prepared baking sheets in a single layer, then bake until crispy and starting to brown, about 15-20 minutes (timing will depend on how thinly you are able to slice the beets). Watch carefully toward the end of the baking time to make sure they do not burn. Remove from oven and let cool, or eat the beet chips while they are still slightly warm.
Recipe adapted from: http://minimalistbaker.com/baked-rosemary-beet-chips/