Peel the vegetables. Using a mandoline or plastic slicer, slice the vegetables almost paper-thin, approximately 1/16-inch (2) thick. As the vegetables are sliced, place each type in a separate large bowl of cold water and let stand for 30 minutes to remove the excess starch. Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 350°F (175°C). In separate batches, without overcrowding, place each type of vegetable in the large fryer basket. Deep-fry the vegetables 2–3 minutes or until the chips are golden brown. Deep-fry the beets last, as their color will discolor the oil. Remove the chips and drain on paper towels. Sprinkle with the seasoning while warm. The chips will crisp as they cool and are best served at room temperature within 6 hours of deep-frying.