Instructions

1. Use a vegetable peeler to peel the skins off the beets. Trim ends off of each side.
2. Preheat oven to 250.
3. Thinly slice each beet using a mandoline or carefully by hand. Spread beets in a single layer on paper towels and lightly sprinkle with salt. Allow beets for rest about 30 minutes. As the beets begin to release liquid, use paper towels to absorb the liquid.
4. In a small bowl, mix together the onion and garlic powder. Lightly season the beets. (I used an old seasoning jar.)
5. Line 2-3 baking sheets with parchment paper and arrange beets in a single layer.
6. Bake for 1-1 1/2 hours, until chips are crispy. Rotate pans after 40 minutes for even baking. Store at room temperature in an airtight container.