Made in the microwave.
March 1996 edition of Food & Wine, created by the now legendary Grace Parisi. You might not recognize the name, but if you’ve seen any food-related television involving guest chefs in the last decade, you almost certainly will recognize her face; if you’ve read a magazine with a recipe in it in the last decade, you’ve probably seen her recipes, too.
In the late 1990s, Parisi worked in the executive dining room at Food & Wine before moving over to the test kitchen, where she’s still a senior test kitchen associate. She was nominated for a James Beard award for her book Get Saucy in 2005. Before cooking, she was a visual artist (which makes me think I ought to peruse her gallery for styling ideas so my original posts look less like culinary autopsy photos).
From a box sold in Martinez, California.
(Microwave Vegetable Chips)
1 small sweet potato, peeled and sliced crosswise 1/16th inch thick
2 medium unpeeled red potatoes sliced crosswise 1/16th inch thick
3 large radishes sliced 1/16th inch thick
1 small butternut squash, narrow end only, peeled, sliced
1 large thick carrot, sliced crosswise 1/16th
vegetable cooking spray
- Blanch the sweet potato slices in a large saucepan of boiling water for 1 minute. Transfer to paper towels and pat dry. Blanch remaining, one vegetable at a time. Keep separated after blanching.
- Coat large microwave-safe plate with cooking spray. Arrange the sweet potato slices without overlapping on the plate and season [with] salt. Microwave on high 5 minutes. Toss the slices and cook for 2 more minutes or until crisp. Spread the chips on a platter to cool, then transfer to a bowl. Repeat with the remaining blanced vegetables, cooking each vegetable separately until slices stiffen, about seven minutes. Spray the plate before cooking each bah.
- Store in airtight container for 1 week. Re-crisp then in 250 deg. oven.
baked 250 deg. 45 [min.]