Trim ends off two washed and thoroughly dried beets (175g each). Using a mandolin, slice each beet 1/16” thick. With paper towel, pat excess moisture off each slice. Set in a bowl and toss with 1 tsp. vegetable oil and with your fingers, toss and coat each slice with a thin film of oil. Divide between two, 18” x 13” non-stick baking sheets, arranging in a single layer, and lightly season with sea salt and black pepper. In a 350˚F oven, roast one sheet a time for 10 minutes. Flip beets and bake 8 to 10 minutes more, or until colour lightens and chips become crisp around the edges (be careful not to burn). Transfer to a wire rack; chips will crisp up as they cool.