Ain't semantics wonderful?
OK Your "chips" are our "French Fries", or simply in context: "fries."
Next, your "crisps" are our "potato chips" but you can start a fire with dried buffalo chips.
I've made crisps from carrot, yam and parsnip. Never a need to contemplate keeping qualities in my house.
I believe there's a great deal of cultural stodginess here = yam/parsnip/carrot all beat the hello out of fried potato products.
One winter, I took it upon myself to learn to make extremely excellent yam fries (trendy in the pubs).
Since done this with both carrots and parsnips = major dinner surprise.
1tbs flour, 1 tbs mixed herb/spice seasoning as you wish, in a large plastic bag.
Seasoned salt+pepper+garlic powder, etc. . . . . even curry powder if you dare.
Large cake rack over the sink, 1" oil coming up to 370F in a deep pot on the stove.
Put all the cut yam fries into the bag and bounce them around to coat evenly.
Dump on the cake rack to shed the excess.
Into the oil for 3min30sec. 4 min is too long. Drain and eat, a seasoned mayonnaise is nice.
'French Fries' are those bloody awful things you get dished up in McDonald's and Burger King (and many places in France). Chips are real fries, preferably cooked in pork or beef fat, often twice fried for a nicer crispy exterior. Swede (veg not the people) make good chips as are older carrot and parsnips.