Tricolor Chips

• 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