- 3 beets, trimmed and peeled
- 2 sweet potatoes, peeled
- 1 Idaho potato, peeled
- 1 quater canola oil
- coarse salt
- Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
- Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
- Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm