You can deep fry virtually any ultra-thinly-sliced root vegetable and get homemade chips, but you can also crisp slightly thicker pieces in the oven, with a lot less oil and a lot less mess.  Beets are especially great this way because of their bright color and naturally sweet flavor.

Other vegetables you can use: carrots, parsnips, rutabagas, kohlrabi, sweet potatoes, or turnips.

1.  Preheat the oven to 400 degrees F.  Lightly grease a couple of baking sheets or line them with parchment if you like.

2.  Cut the beets in half and then crosswise into thin slices (1/8 inch or so).  You can use a mandoline for this, just don't set it too thin.  (And if the beets are small, simply cut them crosswise).  Toss them in the oil and spread the slices out on the baking sheets.  (It's okay if they're close, but don't let them overlap).

3.  Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes.  Flip them over and sprinkle with salt and pepper.  Keep roasting until they're well browned, another 10 minutes or so.  Serve immediately.