Clean the beetroots and remove their leaves and stems.
Peel them, although it is not necessary if they are not dirty or have thin skin.
Cook the mixture in a thick-bottomed pan for about 6-7 minutes on medium heat. Reduce the heat and cook for another 15 minutes.
Dry the beetroots using a dehydrator at 125 F for 8-12 hours. You can also use an oven to dehydrate them at 120-140 F for about 8 hours.
The chips are ready to eat once they become brittle.