Ingredients
6 beetroots red, golden, or mixed1/4 cup olive oil
1 teaspoon sea salt
Method
Preheat the oven to 150 degrees C, and line several baking sheets with baking paper. Scrub the beetroots well with a veggie brush and cut off the tops. Use a mandolin slicer to slice the beetroots paper thin. When the beetroot slices are this thin, there is no need to peel them first. Place the beetroot slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beetroots, place in separate bowls and divide the oil and salt evenly.) Let the beetroots sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color. Toss the beetroots again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beetroot chips from the oven and cool completely before storing in an air-tight container.
