Rainbow Chips With Chili-Lime Salt

• 2 carrots (the "fattest" you can find)
• 2 medium raw beets
• 1 medium sweet potato
• 1 medium russet potato
• 32 ounces cooking oil
• 1 teaspoon lime zest
• 12 teaspoon chili powder
• 1 teaspoon sea salt

1. In a small bowl, mix together the sea salt, chili powder and lime zest well,then set aside.
2. *Rubbing your hands with cooking oil helps to keep the beets from staining your skin.
3. Peel all of the root vegetables.
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. * If you do not have a Food Processor, or a Mandoline, you can use a vegetable peeler to achieve the thin slices needed.
6. Pat the slices dry with paper towels.
7. Heat oil in a large,deep pot, to 350 degrees.
8. Deep-fry the vegetable slices in smallish batches for about 2-3 minutes per batch.
9. Drain each batch on paper towels.
10. Sprinkle the batches with a pinch of the chili-lime salt as soon as they come out of the oil.
11. Keep them in a warm oven until all are done and you're ready to serve them.

carrots, beets, sweet potato, potato, cooking oil, lime zest, chili powder, salt

Taken from www.food.com/recipe/rainbow-chips-with-chili-lime-salt-222249 (may not work)