Preheat the oven to 375. Line a baking sheet with parchment paper.

Wash, but do not peel the beets.

Slice them as thinly as possible, about 1/16 of an inch is ideal, using a mandoline or slicer, if you have one.

Put your olive oil into a small bowl and brush a little bit onto both sides of each piece, laying they out on the parchment paper as you go. Make sure they do not overlap.

Sprinkle salt over the top.

Put them in the oven and bake for 10 minutes. Pull the tray out, flip each chip, and put it back in for another 7 minutes. Start checking every 3 minutes, until they are starting to crisp and curl a little bit.

Remove from the oven and allow them to cool on the baking sheet. Store in a sealed container for 3 days.