Instructions: Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8-inch thick.

Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.

Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.

Sprinkle with salt while still warm, and continue frying in batches.

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