Recipe - Vegetable Chips With Minted Mango Salsa

2 Taros; peeled
2 Yams; peeled
2 Parsnips; peeled
Vegetable oil; for deep
frying
One half teaspoon Coarse salt
Minted Mango Salsa; see *
Note

* Note: See the "Minted Mango Salsa" recipe which is included in this
collection.

Using a mandoline or vegetable slicer, slice the vegetables very thinly,
about 1/8inch thick. Pour the oil into a large pot, to a depth of 2 to 3
inches, and heat to 375 degrees. Test by dropping in a vegetable slice. If
it bubbles immediately and rises to the surface, the oil is ready. Fry the
vegetable slices a handful at a time, stirring to separate, until very
lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon,
shaking off excess oil, and transfer to paper towels to drain. Sprinkle
with salt while still warm, and continue frying in batches. This recipe
yields ??