Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible). Place slices in a large bowl and toss with olive oil.
Evenly spread slices on a baking sheet (be sure they are not stacked on top of one another) and season with salt. Bake for 30-40 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.
