Preheat oven to 350°

Using the vegetable peeler, peel the beets.

Slice the beets using a mandolin, or as thinly and evenly as possible using a sharp knife – slices should be around 1/8″ thick.*

Add the sweet beets to a bowl or plastic bag. Add olive oil, garlic, rosemary, salt and pepper (to ensure an even coat, I mix the dry ingredients in a bowl first, then sprinkle on top of the slices). Toss until combined.

Spread the sliced beets as a single layer onto the baking sheet.

Bake until the edges are slightly crispy – about 25 minutes, flipping once half way through to ensure even cooking. Watch carefully during the last 5 minutes – some may start to brown and should be pulled out. Some chips may seem slightly tender in the middle, pull out regardless and let them cool/crisp up for 10 minutes before sampling. If the chips seem too soft, place back in the oven and bake in increments of 3 minutes until cooked.