Name: Vegetable Chip Medley
Yield: MAKES ABOUT 6 CUPS
Ingredients: 1 small sweet potato (peeled and sliced crosswise /6 inch thick); 2 medium unpeeled red potatoes (sliced crosswise 1/16 inch thick); 3 large radishes (sliced 1/16 inch thick); 1 small butternut squash, narrow end only (peeled and sliced crosswise /6 inch thick); 1 large thick carrot (sliced crosswise /6 inch thick); 1 small boniato (batata optional, peeled and sliced crosswise /6 inch thick); 1 small yuca (cassava optional, peeled and sliced crosswise /6 inch thick); Vegetable cooking spray; Salt; 1 ripe plantain (peeled and sliced crosswise /6 inch thick)

Step 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.

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Step 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.
Step 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.

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Vegetable Chip Medley

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