4 to 6 different root vegetables, to taste, peeled or not (see note)

Canola oil

Preheat the oil in the deep fryer to 180 °C (350 °F).

With a mandolin, thinly slice the vegetables. Fry a dozen slices at a time, of the same vegetable, for 1 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle with salt.

They can be eaten as a snack, as a side dish to steak or with the Warm Artichoke Dip.

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