These little beauties are a surprise 'oh wow!' revelation. An earthy flavor that sweetens up in the roasting process is a delightful flavor combination and one the I haven't found in the store bought version. They disappear fast so make extra.
Heat oven to 400 degrees F. If you have a baking steel - this is a great time to use it.
Slice thinly to 1/16" - using a mandoline is easiest. Discard the nubby ends.
Place in a bowl with the salt, toss to coat, and let sit for 20 minutes. Some of the moisture from the beet will weep, and can be drained off, creating a crispier chip.
Drain off moisture and paper towel dry, add oil and sumac to the bowl and toss.
Arrange in one layer on a baking sheet, bake 10 minutes, keeping an eye on them, flip to crisp the other side. Continue baking another 3-4 minutes, possibly more depending on the thickness of the beet slice. Watch carefully, once they start to crisp, they can quickly over-bake. I will take the pan out, remove the ones which are crisp and put the tray back in the oven to finish the larger ones.
As soon as out of the oven, sprinkle additional salt to taste.
Sour Cream Dip
In a small bowl combine the sumac and the cumin, stir to combine. Serve along side the beet chips.
Depending on the size of the beets I go for about 2 beets per person. Sounds like a lot, but by the time they're sliced and the very ends discarded, then roasted, they shrink and it seems about 2 beets is just about right.If you are placing your baking tray on a baking steel, you'll find you can cut the roasting time down, the beets will crisp more quickly using the steel.