Crispy Vegetable Chips

Ingredients

• 2 medium carrots, peeled
• 1 small parsnip, peeled
• 1 small sweet potato
• 1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
• 2 tbsp olive oil, preferably extra-virgin
• 2 tbsp yellow cornmeal
• ¼ tsp freshly ground pepper

Procedures

1. Half-fill medium saucepan with water. Add 1 teaspoon salt.
2. Bring to a boil.
3. Cut vegetables into ¼-inch slices.
4. Preheat broiler.
5. Coat baking sheet with cooking spray.
6. Blanch vegetables until barely fork tender, about 3 minutes.
7. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
8. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper.
9. Arrange vegetables in single layer on prepared sheet.
10. Broil until lightly browned, 4 to 5 minutes per side.
11. Serve warm.