|1 small||Sweet potato, peeled|
|2 mediums||Unpeeled red potatoes|
|1 small||Butternut squash, narrow end only|
|1||Large, thick carrot|
|1 small||Boniato, (batata)|
|1 small||Yuca (cassava)|
|Vegetable cooking spray|
|1||Ripe plantain, peeled|
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@...> Date: Sat, 5 Oct 1996 23:24:48 -0400
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