First chop up the vegetable that you want to use. I used beets, sweet potato, regular potato, parsnips and carrots. For a more exotic dish try using Lotus root or Taro if you can get your hands on them. Carrots and Parsnips are best cut in long pieces, while other work best cut round and all types should be sliced thinly. Also if you are doing potato it is best to soak the pieces in a bowl of water to suck the starch out.
Next fill a pot with oil and deep fry the vegetables until crisp this should take 2-3 minutes. Then use a skimmer to take the slices out, place them on paper towel to get rid of excess grease, and sprinkle on some sea salt.
These are best served right after cooked, if not the sweet potato tends to go limp.
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