Vegetable Chip Medley Recipe

Name: Vegetable Chip Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small sweet potato, peeled and sliced crosswise 1/16 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 1/16 inch thick; 1 large thick carrot, sliced crosswise 1/16 inch thick; 1 small boniato (batata), optional, peeled and sliced crosswise 1/16 inch thick; 1 small yuca (cassava), optional, peeled and sliced crosswise 1/16 inch thick; Vegetable cooking spray; Salt; 1 ripe plantain, peeled and sliced crosswise 1/16 inch thick

Servings: persons

1 small sweet potato, peeled and sliced crosswise 1/16 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 1/16 inch thick
1 large thick carrot, sliced crosswise 1/16 inch thick
1 small boniato (batata), optional, peeled and sliced crosswise 1/16 inch thick
1 small yuca (cassava), optional, peeled and sliced crosswise 1/16 inch thick
Vegetable cooking spray
Salt
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.
4
Make Ahead: The chips can be stored in an airtight container for up to 1 week. Recrisp them in a 250u00b0 oven.
5
Notes: ONE CUP: Calories 131 kcal, Protein 4 gm, Carbohydrate 32 gm, Cholesterol 0, Total Fat .41 gm, Saturated Fat .1 gm

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small sweet potato, peeled and sliced crosswise 1/16 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 1/16 inch thick, and more.

Yes, Vegetable Chip Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chip Medley

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