Rainbow Chips

2 large potatoes
1 large sweet potato
1 large beet
Vegetable oil for deep-frying

Preheat oven to 175 degrees. Wash and peel vegetables. Slice each vegetable into very thin chips using a sharp knife, mandolin slicer or vegetable peeler. Fill a deep saucepan one-third full of oil and heat over medium-high heat. Cook in small batches for 30 seconds to a minute until very crisp while turning chips with tongs or a long-handled spoon. Remove from oil and drain on paper towels. Season with salt. Place on a baking tray and keep warm in the oven while cooking remaining vegetables. Serves eight.