| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Sweet potato, peeled |
| 2 |
md |
Unpeeled red potatoes |
| 3 |
lg |
Radishes |
| 1 |
sm |
Butternut squash, narrow end only |
| 1 |
|
Large, thick carrot |
| 1 |
sm |
Boniato, (batata) |
| 1 |
sm |
Yuca (cassava) |
|
|
Vegetable cooking spray |
|
|
Salt |
| 1 |
|
Ripe plantain, peeled |
INSTRUCTIONS
Makes about 6 cups. Slice vegetables into 1/16 inch thick slices.
Blanch each vegetable (except the plantain) separately in boiling water for
1 minute. Transfer to paper towels and pat dry. Keep the vegetables
separated after blanching.
Lightly coat a micro-wave safe plate with cooking spray. Arrange sweet
potato slices, without overlapping, on the plate and season with salt.
Microwave high for 5 minutes. Turn the slices and cook about 2 more minutes
until crisp. Let cool then transfer to a bowl. Repeat with each vegetable
separately, spray with cooking spray between each batch.
Arrange the plantain slices on the sprayed plate and microwave about 6
minutes, or until beginning to brown. Let cool, if not quite crisp
microwave another minute or two.
The chips can be stored in an airtight container about a week. Recrisp in a
250 F. oven.
Posted to FOODWINE Digest 05 Oct 96
From: Leslie Duncan <duncan@VIANET.ON.CA>
Date: Sat, 5 Oct 1996 23:24:48 -0400
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”