Vegetable Chip Medley

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 small sweet potato, peeled and sliced crosswise 1/16 inch thick
2. 2 medium unpeeled red potatoes, sliced crosswise 1/16 inch thick
3. 3 large radishes, sliced 1/16 inch thick
4. 1 small butternut squash, narrow end only, peeled and sliced crosswise 1/16 inch thick
5. 1 large thick carrot, sliced crosswise 1/16 inch thick
6. 1 small boniato (batata), optional, peeled and sliced crosswise 1/16 inch thick
7. 1 small yuca (cassava), optional, peeled and sliced crosswise 1/16 inch thick
8. Vegetable cooking spray
9. Salt
10. 1 ripe plantain, peeled and sliced crosswise 1/16 inch thick

1. Blanch the sweet potato slices in a large saucepan of boiling water for 1 minute. Transfer to paper towels and pat dry. Blanch all the remaining vegetables except the plantain, one vegetable at a time; pat dry. Keep the vegetables separate after blanching.
2. Lightly coat a large microwave-safe plate with cooking spray. Arrange the sweet potato slices, without overlapping, on the plate and season with salt. Microwave on high for 5 minutes. Toss the slices and cook for about 2 more minutes, or until crisp. Spread the chips on a platter to cool, then transfer to a bowl. Repeat with the remaining blanched vegetables, cooking each vegetable separately until the slices stiffen, about 7 minutes per batch. Spray the plate before cooking each batch.
3. Arrange the plantain slices on the sprayed plate and microwave for about 6 minutes, or until beginning to brown. Let cool. If necessary, microwave for 1 to 2 minutes longer, until crisp.