Scrub beats and slice thin (about 1/16 inches with a mandolin or knife. (I used a 2 setting.)
Toss beet slices with olive oil and sprinkle with salt. Allow beet slices to sit for 15-20 minutes to sweat out excess moisture. When the time is up, pat dry.
Place beet slices in a single layer on 2 baking sheets. (I needed two baking sheets for the slices from 1 beet.) Don't overlap. Work in batches if necessary.
Bake for 15-20 minutes or until crisp and edges just begin to brown. Check at 15 minutes and then every 5 minutes after that, removing chips that have reached the desired crispness to a cooling rack. Thicker slices or ones heavily coated in oil will take longer to cook.
Beetroot chips will continue to crisp as they cool, especially if you leave them on the baking sheet.
Notes
See pictures and more expert tips above.Tip: Beet juice causes stains! Wear an apron, cover your wooden cutting board with plastic wrap, and wear gloves. Do what you must, depending upon your tolerance for mess.Storage: Store beet chips in an airtight container at room temperature for about a week, if you have any left. They're always better the day you make them and won't be quite as crispy after a day or two.