Creating crisp roasted beetroot chips is a simple process that can be done in your home kitchen. Follow these steps to achieve the perfect crunch:

1. Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures that the beetroots roast evenly and become crispy.
2. Prepare the Beetroots: Wash the beetroots thoroughly to remove any dirt. Peel the skins using a vegetable peeler.
3. Slice Thinly: Use a mandoline slicer to cut the beetroots into thin, even slices. Aim for about 1/8 inch thickness for optimal crispiness.
4. Toss with Olive Oil: Place the beet slices in a large bowl and drizzle with olive oil. Toss until all slices are lightly coated.
5. Season with Sea Salt: Sprinkle sea salt over the beet slices, ensuring even distribution. Add any additional seasonings if desired.
6. Arrange on Baking Sheet: Lay the slices in a single layer on a baking sheet lined with parchment paper. Avoid overlapping to ensure they roast evenly.
7. Roast in the Oven: Place the baking sheet in the preheated oven. Roast for 20-30 minutes, flipping the slices halfway through, until they are crisp and slightly browned.
8. Cool and Serve: Remove from the oven and let the chips cool on a wire rack. This helps them stay crispy.