• Make-Ahead
• Vegetarian

Ingredients

1. Vegetable oil, for deep frying
2. 1 large baking potato—peeled, sliced paper-thin on a mandoline and patted dry
3. 1 medium red beet—peeled, sliced paper-thin on a mandoline and patted dry
4. 1 small parsnip—peeled, sliced paper-thin with a vegetable peeler and patted dry
5. 1 small lotus root—peeled, sliced paper-thin on a mandoline and patted dry
6. 1 taro root—peeled, sliced paper-thin on a mandoline and patted dry
7. Kosher salt

Directions

1. In a large pot, heat 2 inches of the vegetable oil to 310°. Working in small batches, fry each vegetable separately, stirring a few times, until golden, about 3 minutes. Using a slotted spoon, transfer the chips to paper towels to drain. Sprinkle with salt; serve.

Make Ahead

The chips can be stored overnight in an airtight container.