Though the potato crisps most successfully, other root vegetables can also be turned into chips, providing varied flavors and colors.
With a sharp knife, vegetable peeler, or food processor, peel, then slice as thinly as possible, at most 1/8 inch thick, any combination of the following, about 1 1/2 pounds total:
      Baking potatoes
      Celery root
      Carrots
      Parsnips
      Rutabagas
      Sweet potatoes
      Red or golden beets
Place the potatoes, celery root, parsnips, and rutabagas in cold water after slicing to prevent discoloring. Heat  in a deep fryer or deep, heavy pot to 370° to 380°F:
      2 inches vegetable oil
Drain the vegetables and pat them dry. Fry each type of vegetable separately, adding just a few at a time so as not to overcrowd. Poke the slices with a chopstick to prevent them from sticking. Cook until golden brown. The time will vary slightly for each individual vegetable. Remove to paper towels to drain. Season with:
      Salt to taste
Serve hot.