Crispy oven baked beet chips

My family and I love fried beet chips, but there's a tiny window of opportunity between soggy, not quite done chips and burned ones. (Frying red chips in a black cast iron pan doesn't help know where that window is.)

So we greeted this recipe with a little excitement. Unfortunately, I cut the beets on my mandolin at 3 mm, which turned out to be too wide. They were still tasty, but they were frankly chewy. Next time I'll go down to 1.5 mm (or maybe even to .75, which is way too thin for the deep fryer).

Use a liberal hand when brushing on the olive oil.

(Edit: Yup, 1.5 mm was better, and it's what most recipes call for, but it needs a little more time to get crispy. I'll do .75 mm next time.)

(Edit to the edit: .75 works really well, but they're done in under 15 minutes.)