Crispy Vegetable Chips

Recipe Ingredients

2 teaspoons	10ml	Carrots - peeled (medium)
1 teaspoon	5ml	Parsnip - peeled (small)
1 teaspoon	5ml	Sweet potato (small)
1 teaspoon	5ml	Low- to medium-starch potato (small)
		= (such as red bliss or white
		Creamer - do not use russets)
2 tablespoons	30ml	Olive oil
		= (preferably extra-virgin)
2 tablespoons	30ml	Yellow cornmeal
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.

Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.

Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.

This recipe yields 4 servings.

Per Serving: 193 Cal; 3g Prot; 7g Total Fat (1 Sat. Fat); 31g Carb.; 0mg Chol; 23mg Sod.; 4g Fiber.

Source:
Vegetarian Times, September 2001

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