Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper. This low heat allows the moisture to escape without burning the natural sugars.

In a large bowl, toss the thinly sliced beets with olive oil and sea salt until every slice is lightly coated. Massage the oil in with intention.

Arrange the beet slices in a single layer on the baking sheets, ensuring they don't overlap so they can crisp up properly.

Bake for 20-25 minutes, flipping halfway through, until the edges are curled and they feel crisp. They will continue to firm up as they cool.

While the chips bake, place the feta, greek yogurt, lemon juice, and honey in a food processor. Pulse until the mixture reaches a smooth, velvety frequency.

Fold in the lemon zest and chopped mint by hand to keep the botanical textures intact.

Transfer the whipped feta to a small ceramic bowl and serve alongside the cooled beet chips. Finish with a final crack of black pepper if desired.