Preheat oil in a deep fryer or medium saucepan to 300 degrees F.
Peel and thinly slice the potatoes and beets. To prevent the red color of the beets from transferring to the other vegetables, hold and fry them separately.
Fry the vegetables in batches, one handful at a time to promote even cooking. Occasionally flipping the vegetables over in the oil as they fry. The underside will cook the fastest. Fry until golden brown in color, approximately 5 minutes. Remove from oil and transfer to a paper towel-lined plate to drain off excess oil. Season immediately with salt.
Combine the sour cream, onion powder and green onions. Season with salt and serve chilled with fried veggie chips.