Start by washing and peeling the beets carefully to remove any dirt or blemishes. Use a mandoline or a sharp knife to slice the beets very thin, about 1/16 inch, ensuring each slice is uniform for even baking. You should have a good handful of thin, vibrant slices ready to go.
In a small bowl, whisk together the olive oil with a pinch of sea salt and any optional spices or herbs you like—such as black pepper, chili flakes, or thyme. This mixture will help the slices crisp up and add flavor.
Gently toss the beet slices in the oil mixture, making sure each slice gets a light, even coating. Use your hands or tongs to handle the slices carefully so they don’t break apart.
Line a baking sheet with parchment paper to prevent sticking. Arrange the slices in a single layer on the sheet, making sure they do not overlap so they can crisp evenly during baking.
Place the baking sheet in your preheated oven at 150°C (300°F). Bake for 25 to 30 minutes, checking around the 20-minute mark. The slices should turn crispy and slightly dark around the edges but not burnt.
Halfway through baking, flip the slices using tongs or a spatula. This promotes even crisping and prevents burning on one side. Keep an eye on them as they bake, especially towards the end of the time.
Once the chips are crisp and fragrant, remove the baking sheet from the oven. Let the chips cool on the sheet for about 5 minutes—they will continue to crisp as they cool down.
If desired, sprinkle the chips with a little more sea salt or a splash of lemon juice or vinegar to enhance their flavor. Serve immediately for the best crunch, or store in an airtight container once fully cooled.
