Prep the beets. Trim the greens and root ends. Scrub well to remove dirt. You can peel them for a cleaner look, but the skin is edible. Peeling is personal preference.

Slice thin and even. Use a mandoline for consistent 1/16–1/8 inch slices. Thin slices crisp better. If cutting by hand, take your time and keep them as uniform as possible.

Pat dry. Beets can be juicy. Blot the slices with paper towels or a clean kitchen towel to remove surface moisture. This speeds up dehydrating and improves crunch.

Toss with oil and seasoning. In a large bowl, mix beet slices with 1–2 teaspoons of oil per beet. Add salt and any seasonings you like. If using vinegar or lemon, add just 1–2 teaspoons total—too much liquid slows drying.

Arrange on trays. Lay slices in a single layer on dehydrator trays or parchment-lined baking sheets. Do not overlap. Overlapping leads to uneven drying and soft spots.

Dehydrate. Set the dehydrator to 125–135°F (52–57°C). Dry for 6–10 hours, checking after 6 hours. Time varies by slice thickness, beet variety, and humidity. Chips are done when they’re dry, crisp, and snap cleanly.

Oven option. Set your oven to the lowest setting (usually 170–200°F / 75–95°C). Prop the door open a crack with a wooden spoon to let moisture escape. Bake for 2–4 hours, flipping once halfway through. Watch closely near the end to prevent browning.

Cool completely. Let chips cool on the trays. They crisp further as they cool. If any feel leathery, return them to the dehydrator or oven for another 20–30 minutes.

Final seasoning check. Taste and adjust with a pinch more salt or a dusting of your favorite spice while the chips are still slightly warm.