Todays cooking adventure consisted of beet chips, which I make daily at the restaurant for the beet salad that we make. Overall, I would say that if you are craving beet chips just go to the store and buy them because it is considerably easier. The small bowl shown is all of the yield I received from 4 large beets, minus the snacking I did while I was cooking. All I did was thinly slice the beets on a mandolin and then fry them in small batches at 300 degrees in peanut oil until the beets stop bubbling completely. At the restaurant, we have a dehydrator that we put the chips in after they are cooked so they can achieve maximum crispiness. I clearly don't have a dehydrator at my apartment so I put them in the oven for a while at the lowest temperature I could put them at, which slightly helped. They were deliciously crispy for the most part, but it took me about an hour to fry all of the beets. The home made beet chips are much better than the ones you can buy from the store though, because of the saltiness, greasiness, and the thinner chip.