Ingredients
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
Preparation
Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
Working in batches, add vegetables to 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 rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.
