Mix together vinegar, oil and water and set aside.
Wash and dry beets well, then slice as thin as possible (a mandolin makes this job a breeze).
Put sliced beets into a large bowl (I actually found a 9×13 inch pan worked best) and pour vinegar/oil mixture over beets. Allow beets to “marinate” for 10-20 minutes, stirring occasionally.
Arrange beets onto dehydrator trays and sprinkle generously with salt and pepper (and I do mean generously, much of the salty flavor evaporates out with the liquid).
Dehydrate at 145℉ for 45 minutes, then reduce heat to 115℉ and dehydrate until beets are dry (about 24 hours).
Test your beets, if you love the way they taste then move onto Step 7. I prefer my chips to be more…well…chippy. (And being that I’m not too concerned about eating all my food in a raw state, these beet “chips” weren’t quite crunchy enough.) To finish off your beet chips, arrange them on a cookie sheet lined with parchment paper and bake in the oven at 225℉ for 2-3 hours (or until crunchy). Chips will crisp up further once cooled.
Seal up your chips in an airtight jar and snack away!