Golden beets are the more subtle, intro version to root vegetables compared to their red counterparts. They're no doubt a bit sweeter, but a root vegetable with vitamins and minerals nonetheless. When shopping for them, try to pick the firmest ones possible. Beets don't exactly fly off the shelves at grocery stores. If they're soft, it's a good indicator they've been sitting around for a while.
If you have a mandolin on hand, I highly suggest using that to slice the beets into chips. Even the slightest unevenness in thickness will cause and uneven cook (as seen in my own chips).
1 large golden beet
1 teaspoon celtic sea salt
Wash and peel beets of their skin. Using a sharp knife or mandolin, slice as thin and evenly as possible.
Preheat oven to 425°F. Place sliced beets on a baking sheet.
Bake for 15 minutes, flip slices. Bake for an additional 10-15 minutes, checking at the 8 minute mark.
If you didn't use a mandolin (like myself) some uneven baking could be happening and some slices may need to be removed from the oven earlier than others.
Serve with hummus, guacamole, or eat alone. Best when eaten fresh out of the oven.