Preheat oven to 220C (or 200C fan-forced).

Peel and thinly slice beetroot using a mandolin or sharp knife.

Arrange sliced beetroot on a baking tray lined with baking paper, and bake for approx. 25 minutes - keeping an eye out in case they start burning.

Using a mortar and pestle, grind the fennel seeds and salt together.

Once beetroot chips are cooked, take them out of the oven and sprinkle over the fennel salt.