1. Preheat oven to 300 degrees.
2. Slice beets on a mandolin or use your slicer attachment on the food processor. Use the smallest width possible to get thin slices. We are looking for about 1/16th of an inch thick. So, paper thin.
3. Toss the sliced beets in oil and the sea salt. Place chips into a colander and set in the sink to drain for about 15 minutes. The salt will sweat the beets and pull out the excess moisture. This allows for a crispier chip.
4. Place beets on a lined baking pan in a single layer. Bake at 300 for about 45 minutes until crispy but not browned. Allow to cool and toss with the seasoning mix. Serve with your favorite dips or just eat them up, all by their self.
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