I love beet chips. They’re nice and sweet and crispy, and when baked, they’re pretty healthy, too. I remembered that I had a few beets buried in my fridge, and I thought that making chips would be the perfect way to use them up. While the oven was preheating to 400°F, I sliced a few beets (scrubbed clean, but not peeled) very thinly with my mandoline. I set it at 1/8″. I laid the slices in a single layer on two cookie sheets, lined with metal baking racks so I wouldn’t have to bother flipping the chips halfway through the cooking time. I brushed the tops with peanut oil and sprinkled them with some sea salt and a lot of freshly ground black pepper. I baked them for about 30 minutes in the oven, and they were great! They didn’t all get crispy though, which was disappointing. I didn’t want to risk burning them, and the few that I tested before I pulled them out of the oven were nice and crispy. So maybe a few more minutes would have done the trick. Slightly soggy or not, these disappeared rather quickly at dinnertime!