Peel and clean the vegetables. Using a sharp knife or a mandoline, thinly slice vegetables in 1/16 inch slices. Line the slices on paper towels and sprinkle with a little sea salt. The salt will help draw out excess moisture and make them crispier after frying.
Using a deep skillet, dutch oven, or wok, heat 2 inches of oil over high heat. Once heated, drop vegetable slices into the oil. Be careful not to put too many in at once.
Fry until slightly browned and the edges start to curl.
Remove from oil and cool on paper towels.
Sprinkle with sea salt, onion powder, and black pepper.