Peel and slice the vegetables into very thin slices, preferably on a mandoline.
Heat the oil in a deep-fryer until sizzling, about 360°F/175°C. Fry the chips in batches, stirring them a bit when you add them so they don’t stick together. When crisp, after about 2 to 3 minutes, remove with tongs to towels to drain. Season immediately with salt and pepper. Serve.