Directions

1. Set one rack in the upper third of the oven, and a second rack in the lower third of the oven. Preheat the oven to 190°C (375°F). Cover two baking sheets with parchment paper.
2. Use a mandoline slicer to very thinly slice the beets into chips. Spread the sliced beets side by side on the prepared baking sheet. Lightly spray the beets with cooking spray, then turn the slices over. Lightly spray with cooking spray again, then sprinkle with Herbes de Provence, sea salt, and ground black pepper.
3. Place one baking sheet on the upper rack, and the other baking sheet on the lower rack. Bake for 10 minutes, then rotate the sheets (top one goes to the bottom and vice versa) and keep baking for 5 to 10 minutes more, until the chips are lightly golden around the edges and appear mostly dry. Watch the chips carefully towards the end of the cooking time because they can burn quickly.
4. Transfer the sheets to cooling racks and let the chips cool completely. This will allow the chips to fully crisp up.
5. While the chips are baking, add the Woolwich Dairy goat cheese, fresh herbs, lemon juice, lemon zest, honey, and garlic to a food processor. Blend to a smooth consistency. Season with black pepper, then transfer to a shallow serving bowl (you can make this dip up to a day in advance, and refrigerate in an airtight container until ready to use).
6. Transfer the cooled beet chips to a serving plate. Garnish the goat cheese dip with a drizzle of olive oil, chopped toasted almonds, and ground black pepper. Serve immediately.