Rainbow Chips With Chili-Lime Salt

In a small bowl, mix together the sea salt, chili powder and lime zest well,then set aside.

*Rubbing your hands with cooking oil helps to keep the beets from staining your skin.

Peel all of the root vegetables.

Using a Madoline, or a Food Processor with a thin slicing disc, cut all the vegetables longways into very thin slices(you want them almost paper-thin).

* If you do not have a Food Processor, or a Mandoline, you can use a vegetable peeler to achieve the thin slices needed.

Pat the slices dry with paper towels.

Heat oil in a large,deep pot, to 350 degrees.

Deep-fry the vegetable slices in smallish batches for about 2-3 minutes per batch.

Drain each batch on paper towels.

Sprinkle the batches with a pinch of the chili-lime salt as soon as they come out of the oil.

Keep them in a warm oven until all are done and you're ready to serve them.