Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.