For Chips: Using a vegetable peeler, make ribbons out of all the vegetables. It may seem like a lot, but the veggies shrink once cooked.
Heat oil in a small, deep saucepan till it reaches about 3 inches in height.
Fry veggies in 4 or 5 batches, without overcrowding the pan. Cook for 3-4 minutes, or until veggies are golden. They will still be limp at this stage.
Once cooked, transfer to kitchen towel lined plates and sprinkle with salt immediately. Let the chips cool. They will firm up after a short while.
Repeat with remaining vegetables, and then serve with dips!
For Coriander Chutney: Place ingredients in a nutri-bullet or blender and blend till smooth.
For Hoisin Peanut Sauce: Combine ingredients and whisk till smooth.
For Lemon Dill Mayo: Combine ingredients and stir till amalgamated.