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1
Using a vegetable peeler, peel parsnip into long thin strips, turning often, and stopping when you get to the tough core.
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2
With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds, less than 1/8 inch thick.
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3
Transfer vegetables to separate bowls, and separate slices with your fingers.
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4
Heat 3 inches of oil in a deep, heavy pot until it reaches 360F Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30-45 seconds.
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5
With a wire mesh skimmer, transfer to a baking sheet lined with paper towels.
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6
Spread parsnips into a single layer, and sprinkle with salt.
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7
Repeat with potatoes, then sweet potatoes, cooking reach batch about 1 minute.
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8
Replace paper towels between batches.
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9
(Adjust heat between batches as needed to maintain oil temperature.
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10
).
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11
Toss beet slices with wondra flour and shake of excess.
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12
Fry beets until crisp and golden, stirring to separate slices, about 1 minute.
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13
With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels.
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14
Spread beets in a single layer and sprinkle with salt.
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15
Let chips dry and cool completely before serving or storing.
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16
Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.
