5–6 medium assorted beets (red, yellow & Chioggia)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper plus more for serving
Flaky sea salt for serving
Chopped fresh herbs for serving (rosemary, thyme, parsley, cilantro, chives)
Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment.
Use a mandolin or sharp knife to slice the beets 1/16-inch thick. Toss the beets with olive oil, salt and pepper.
Arrange them in single layer on the prepared sheet pans. You will need to bake these in batches.
Bake until crisp, about 15-17 minutes. Toss the warm chips with flaky sea salt, black pepper and fresh herbs.
Carefully watch the beet chips as they bake, so they do not burn. You may need to take some of them off the sheet pan sooner than others.