Rainbow Chips With Chili-Lime Salt

1. 1

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

2. 2

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

3. 3

   Peel all of the root vegetables.

4. 4

   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).

5. 5

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

6. 6

   Pat the slices dry with paper towels.

7. 7

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

8. 8

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

9. 9

   Drain each batch on paper towels.

10. 10

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

11. 11

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

No additional tips available.