We suggest using food-safe rubber or latex gloves when handling red beets to avoid staining your fingers and hands.

Peel and trim beets. After trimming and peeling, you should be left with about two pounds.

Use a mandoline slicer (like this or this) and slice 1/8^th inch thick. Place all in a large bowl.

Add oil, salt and pepper to bowl and gently toss and separate each slice so each and every one gets coated.

Preheat oven to 450 degrees F.

Line four sheet pans with parchment paper sheets and divide the sliced beets between the four pans in single layers.

Bake one or two pans at a time for about 15-20 minutes (25 minutes if baking two pans at once), flipping the slices half way and rotating the pans too. Sprinkle with kosher salt while hot.

At this point, you may need to remove some of the crispy pieces and continue baking the less cooked pieces that still need more baking time to crisp up. (Letting them sit on the hot pan for five more minutes did crisp up a few more pieces.)  We found that if we removed the crispy pieces on each pan, we had enough pieces left that needed more baking time that we could combine onto one pan. That combined pan  baked for another five minutes or so.

Served immediately. Reheat any leftover beet chips to warm and crisp up again.