Slices of beet tossed with olive oil, sea salt, and black pepper bake low and slow at 200 degrees for about two hours, drying into shatteringly crisp, jewel-toned chips.
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Heat oven to 200°F.
Combine beets in small bowl with olive oil, salt, and pepper.
Transfer beets to Silpat and until crispy, about 2 hours .
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