Beetroot sliced thin on a mandolin slicer.

Tossed in a bowl with some EVOO and a little salt.

Spread out on parchment paper on a cookie sheet.

Dry gently in an oven or dehydrator at 200°F until they begin to crisp, turn and continue to dry.

Keep drying and turning, move them around as they dry.

I used yellow and red beets, and they are very very moreish.

But instead of potato crisps deep fat fried in bad oils, these came out healthy little crisps, that can be snacked on, a few at a time.

Going to dd a dehydrator to the present lists, and see what I can get next year.