Using a lower frying temperature preserves the flavor and color of the root vegetables while delivering a satisfying crunch. Please read about Deep-Frying.

Peel, then slice as thinly as possible with a sharp knife, mandoline, vegetable peeler, or food processor slicing attachment any combination of the following:

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

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:

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