- 2 carrots
- 1 beet
- 1 celeriac root
- Olive oil for deep-frying
- Salt to taste (optional)
- Peel the carrots, beet, and celeriac root and cut them into paper-thin slices.
- In a large wok, or deep frying pan, pour in the olive oil ½ to 1 inch deep and allow it to heat until crackling.
- Add the chips to the heated oil, and fry them in the pan. Place a paper towel on a plate to absorb the excess oil from the chips. Toss with salt if desired, and serve immediately.
Yields 1 to 2 servings