1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8-inch thick. If any of the Idaho potato slices seem damp, pat dry.
2. Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the pan, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don’t crowd the pan. Fry, turning as needed, until chips are golden brown.
3. Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm.
Serves 6. Per serving: 210 calories, 23g carbs, 3g protein, no cholesterol, and 12g fat