Cut the tops of the beetroots if they are still attached (do not throw away as these can also be eaten)
Wash the beetroots well, then slice them 2mm thick using a mandolin
Place slices a large bowl and toss with extra-virgin olive oil and salt
Spread beetroot in a single layer over the baking trays and bake for 20 minutes
Remove from oven and turn over
You may also want to move the chips around depending on how evenly they are cooking - move the edge ones to the middle of the tray and the middle ones to the edge
Return to oven for 5-10 minutes, but keep an eye on them that they do not burn
Remove from oven and allow to cool before eating. They will crisp up as they cool
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/09/26/beetroot-chips/