Potato Or Root Vegetable Chips

Let's Cook

1. Step 1.

   Peel, then slice as thinly as possible with a sharp knife, mandoline, vegetable peeler, or food processor slicing attachment any combination of the following: 1 ½ pounds russet potatoes, celery root, carrots, parsnips, rutabaga, sweet potatoes, red or golden beets, lotus root, sunchoke

2. Step 2.

   Place the sliced vegetables in cold water to prevent discoloring. Heat to 300°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil

3. Step 3.

   Drain the vegetables and pat dry. Fry each type of vegetable separately in small batches (so as not to overcrowd and stir to prevent sticking) until golden, 2 to 3 minutes; the time will vary slightly for each vegetable. Transfer to a baking sheet lined with paper towels to drain. Season immediately with: Salt

4. Step 4.

   Serve while still hot, or let cool and store, covered, for up to 4 days.