If you want to get them lovely and crisp, make sure they are cut into similar-sized pieces, then toss in a little cornstarch [about one tablespoon per kilo] before adding oil.
Good chips can also come from parsnips, which Soteriou serves with ras el hanout and a drizzle each of tahini and pomegranate molasses.
Sweet potatoes are the obvious alternative, but they have a higher moisture and sugar content, and have form for turning soggy or just plain burning.
Just don't use too much oil; that can make them go soggy, so just barely coat them.
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