Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
and slice the vegetables into very thin slices, preferably on a mandoline
the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp
, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain
the excess oil. Season the chips
immediately with salt, and pepper. Serve.