In a small food processor, puree together the vegan cheese, yogurt, orange juice, zest, cumin, maple and a pinch each of salt and pepper, to taste.
Preheat oven to 300 F and prepare two baking sheets lined with parchment paper.
Divide the different coloured beets into bowls and add the oil and a generous pinch of salt. Allow them to sit for 15 minutes to draw out the moisture, then spin them in a salad spinner to remove the excess moisture.
Lay the chips on a baking sheets prepared with a piece of parchment paper. Sprinkle with rosemary and bake for about 50-65 minutes on the middle rack or until crisp. It's best to move the baking sheet around for even cooking half way through. Remove from the oven and sprinkle with fleur de sel while still hot.
Allow to cool completely on a cooling rack before transferring to an air tight container. These will store in at room temperature for up to 2 weeks.