Directions

1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. Use a mandolin, the slice edge of a cheese grater or a very sharp knife to slice the beet very thinly (but not paper-thin--you want them to be sturdy enough to hold dip).
3. Place in a large mixing bowl and pour the oil over them. 
4. Use your hands to toss well.
5. Spread the oiled beet slices over the prepared baking sheets so that they are well-spaced-out. Sprinkle lightly with the salt.
6. Bake for about 15 minutes, then flip and bake on the other side until chips are crisp, 10-12 minutes. Let cool for at least 10 minutes before serving.