Vegetable Chips with Blue-Cheese Dip

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For the Dip:

1/2 cup heavy cream

1 8-ounce container sour cream

2 tablespoons fresh lemon juice

4 ounces blue cheese, crumbled

2 scallions, finely chopped

1/2 teaspoon garlic powder

Kosher salt and freshly ground pepper

For the Chips:

Vegetable oil, for frying

All-purpose flour, for dredging

2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick

Kosher salt

1 sweet potato, peeled and sliced 1/8-inch thick