Assorted Vegetable Chips

8 oz taro root
8 oz sweet potatoes
8 oz parsnips
8 oz carrots
8 oz baking potatoes (such as Idaho or russet)
8 oz beets
8 oz plantains
Vegetable oil, as needed for frying
Salt, as needed

1.Peel all vegetables. Slice all of them very thin (1/16 in). Hold taro and potato slices separately in cold water; all other vegetables may be held dry. Keep the vegetables separate since they all require different cooking times.

2.Heat a fryer with clean oil to 275. Fry each vegetable separately until crisp, drain on absorbent paper towels, and season with salt.

3.Serve immediately or store in an airtight container, as you would crackers, for later service. Serve within 24 hours for best quality.

Note: Bake some and fry some to compare. You can taste the vegetable more if it's baked since fat doesn't take over. Do not oversalt.