Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Wash and peel the beets, then use a mandoline to slice them as thin as paper—about 1/16 inch. The thinner the slices, the crispier the chips.
In a small bowl, toss the beet slices with olive oil until they are lightly coated and shimmer slightly. This helps them crisp up evenly.
Sprinkle the slices with sea salt and smoked paprika if using, then gently toss again to distribute the seasonings evenly.
Arrange the seasoned beet slices in a single layer on the prepared baking sheet, making sure they do not overlap for maximum crispness.
Bake for 45 to 60 minutes, flipping the slices halfway through, until the edges are golden and slightly curled, and they make a crackling sound when touched.
Remove the chips from the oven and transfer them to a wire rack to cool for 5 minutes; they will become crispier as they cool.
Once cooled, serve immediately for the best crunch, or store in an airtight container for up to 2 days.
