2 pounds medium-sized (approximately 8 beets), peeled
Olive oil spray (may substitute 1 tablespoon olive oil)
1 teaspoon kosher salt
½ teaspoon dried mint
Preheat oven to 250 degrees F and line 2-3 large sheet pans with either parchment paper or aluminum foil.
Using a sharp knife or a mandolin, slice the peeled beets to an 1/8″ thick. Place sliced beets in a single layer on sheet pans, spray with olive oil and sprinkle with salt and mint.
If choosing to use olive oil, place sliced beets in a bowl, add 1 tablespoon of olive oil, salt, mint and toss before placing on sheet pan.
Bake beets for at least 60 minutes until they appear crispy and the ends start to curl up. If not crispy, continue baking, checking beets at 10 minute intervals.
Remove from trays and cool. Beets will crisp a little more as they cool.
The medium beets make smaller chips, but any size may be used.