Rainbow Chips With Chili-lime Salt

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon chili powder
• 1 teaspoon sea salt

Recipe

• 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.