Preheat the over the 250.

Clip the beet leaves from the stems, and save the stems and roots for other recipes.

Toss the leaves in a large bowl and drizzle with some olive oil (maybe a tablespoon or so).

Lay the leaves out on two baking trays, making sure they do not overlap (unless you'd like a bit of chew to your chip. I wouldn't put it past you).

Bake for 25 minutes, or until crispy and dehydrated.

Serve immediately--the longer these crisps sit, the less crunchy they will become.