First, preheat your oven to 300 degrees Fahrenheit. While it heats up, grab several baking sheets and line them with parchment paper. This makes cleanup a breeze and ensures the chips don’t stick.

Take your beets and scrub them thoroughly under running water using a veggie brush. You want to get those little dirt particles off because nobody enjoys gritting their teeth on dirt! Cut off the tops, leaving the root in place; this will help hold the beet while slicing.

Utilizing a mandolin slicer, carefully slice the beets as thinly as possible—aim for about 1/16 inch. Don’t bother peeling them; the skins will add extra nutrients and crunch. Just keep your fingers safe and hold the root end while gliding it across the slicer.

Once sliced, move the beet chips to a large mixing bowl. Drizzle the olive oil, sprinkle in the sea salt, and add the garlic powder. Use your hands (or a spoon, if you’re squeamish) to toss everything until the slices are well-coated. Here’s the magic moment - let the beets sit for 15-20 minutes. This process allows them to release their natural juices, making the chips crispier during baking.

After their brief rest, give the beet slices another toss and then drain off any excess liquid. Lay these beauties out in a single layer across your prepared baking sheets. Don’t overcrowd them; they need room to breathe.

Slide the baking sheets into the preheated oven. Set a timer for 45 minutes, but keep an eye on them. You want the chips to become crisp, not burnt! After 45 minutes, check for doneness. If they still feel a bit chewy, give them another 10-15 minutes. Once they’re crispy and not overly browned, it’s time to take them out of the oven.

Once baked, allow the beet chips to cool completely on the baking sheets. This step is essential to ensure they firm up nicely. After cooling, transfer them to an airtight container for storage.