Experimenting with various vegetable excesses one day, I tried to make beet chips. Based on my past success with roasted kale chips, I treated the beets in a similar fashion.
Peel beets and slice them paper thin with a mandoline or very good knife.
Line a large baking sheet with parchment paper sprayed lightly with cooking spray.
Lay the beet slices in a single layer. Lightly spray the beets with with a mist of olive oil and season with salt and/or herbs. Place another baking sheet on top of the chips.
Bake the chips for until dried and crisp, about 20-25 minutes.