Oven Baked Beet Chips by A Spicy Perspective
-1/2 cup olive oil
-2tsp celery salt
"Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops."
"Use a mandolin slicer to slice the beets paper-thin (1/16 inch.) When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your finger tips closely."
"Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. Now let the beets sit in the oil and salt until they release there natural juices, about 15-20 minutes."
"Toss the beets 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."
"Remove the beet chips from the oven and cool completely before storing in an air-tight container."