These crispy vegetable chips add a crunch to your soup. They can also be served on the side.
With a vegetable peeler, peel strips off vegetables until the entire vegetable is peeled.
Heat oil for deep frying and fry each type of vegetable, separately, until lightly golden.
Transfer to a paper towel and sprinkle with kosher salt.
You can prepare chips from several vegetables, or you can stick to one type at a time.