• 2 medium beets with stems trimmed to 1 inch
• 1 cup water
• 1 Tablespoon canola oil
• Sea salt
Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandoline or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt. Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).