Pour 1 qt of vegetable oil in a wide, heavy bottomed pot. Heat over medium heat until it reaches 325.
Meanwhile, scrub your root vegetables and cut off the stem end. No need to peel, unless you want to.
Using a mandoline slicer set on the 1/8 inch setting, slice your veggies. Keep the varieties separate, you will want to fry one variety at a time since they will vary slightly in their cooking times.
Set up a station where you can drain the veggies when they come out of the oil. This can be a cooling rack set over a baking sheet, or a baking sheet lined with paper towels.
When the oil is at temperature, drop slices of one kind at a time into the oil. Don't crowd the oil too much or the temperature will drop. Lightly stir them around for about 2 minutes, or until they become slightly browned and curl up a bit. Remove them to drain and start on the next batch. This is a learn as you go process, you will probably get some soggy chips along the way, but eventually you'll get the temperature and timing right. You can always crisp them in the oven later.
Season with salt to taste
Don't cover with plastic wrap or the chips will get soggy.
https://theviewfromgreatisland.com/minimal-monday-root-veggie-kettle-chips/ November 19, 2012