Rainbow Chips With Chili-Lime Salt

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READY IN: 40mins
Recipe by Berts Kitchen Witch

I have had different variations of chips made from assorted root vegetables. I have loved them all.They are tasty and delicious, but they are also so pretty. This is the way that I make and season them at home for my family .

Ingredients Nutrition


  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.

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