Directions for chips: Heat oil to 350 degrees. Slice the beets, sweet potatoes, and yuccas with a v slicer or mandoline to 1/8th of an inch slices. Fry each root vegetables separately and in batches. Fry sweet potato 2-3 minutes. Yucca 2 minutes. Pat beets dry and fry for 3-4 minutes. Drain on a paper towel lined sheet tray. Lightly sprinkle chips with salt.
Directions for dip: Add all ingredients to a small bowl and mix together. Season the dip with salt and pepper.