Vegetable Chips

• 12 lb sweet potato
• 12 lb potato
• 12 lb beetroot, peeled
• oil, for deep frying

1. Preheat the oven to 350F.
2. Run a vegetable peeler along the length of the sweet potato to create ribbons.
3. Cut the beetroot into paper thin slices with a vegetable peeler, or knife.
4. Cut the potato into thin slices using a mandolin slicer.
5. (crinkle cut blade).
6. Heat oil until cube of bread browns in 10 seconds.
7. Cook the vegetables in batches for about 30 seconds, or until crispy.
8. Drain on paper towels, and season with salt.
9. Place the chips on a baking tray, and keep warm in the oven, while cooking the remaining vegetables.

sweet potato, potato, beetroot, oil

Taken from www.food.com/recipe/vegetable-chips-364932 (may not work)