Vegetable Chips

• 8 cups vegetable oil
• 1 small parsnip, peeled and thinly sliced on a mandoline
• 1 rutabaga, peeled and thinly sliced on a mandoline
• 1 carrot, peeled and thinly sliced on a mandoline
• 1 sweet potato, peeled and thinly sliced on a mandoline
• 2 medium beets, peeled and thinly sliced on a mandoline
• 2 sprigs fresh rosemary
• 1 tablespoon coarse sea salt or fleur de sel

Heat the oil in a large Dutch oven or deep fryer until it reaches 375ºF on a deep-fry thermometer.
    
Working in batches, add the vegetables to the oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.

Add the rosemary to the oil and cook until crisp, about 1 minute. Transfer to a small bowl and add the salt; toss to combine. Sprinkle the vegetables with seasoned salt and serve immediately.