Scrub well or peel 2-3 large beetroots. The fresher and juicier the beets, tastier chips.

Using a chips cutter or mandoline slicer or sharp knife make paper thin slices.

Take the sliced beets in a mixing bowl. To that add olive oil, dried herbs, salt and pepper powder. Toss well and set aside for 10 minutes.

Now drain the excess juice well. Grease or line 2 large baking sheet. Depending upon the size of your tray you may need 2 or 3.

Arrange the slices in a single layer, not touching each other.

Bake in the preheated oven for 10 minutes. Rotate the tray and bake for 5-10 more minutes until the chips are dry, crispy and slightly browned. Take care not to burn them as they burn easily.

Let cool and store airtight. Serve beet chips with yogurt dip, sour cream dip or any dip of your choice.