Rainbow Veggie Chips

1 large sweet potato
1 large beet
2 large potatoes
Vegetable oil or shortening for frying

Preheat oven to 175 degrees. Wash and peel vegetables. Slice each vegetable into very thin chips using a sharp knife, mandolin 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 1 minute until very crisp while turning chips with tongs or a long-handled spoon. Remove from oil and drain on paper towels. Place on a baking tray and keep warm in the oven while cooking remaining vegetables. Serves 8.

Calories: 46, total fat: trace, dietary fiber: 1g, protein: 1g, vitamin A: 65 percent