Root Vegetable Chips
1. Prepare Vegetables: Slice vegetables at 1/16-inch thickness (for best results use a mandolin or food processor). Immediately put slices in bowls of cold water to remove excess starch. Soak for about 10 to 15 minutes. Rinse in cold water until water runs clear. Dry slices between two paper towels or spin them in a salad spinner. Pour olive oil and a little salt into a mixing bowl. Add veggies one variety at a time. Toss well to cover.
2. Arrange as many slices as will fit in a single layer on a dinner plate lined with a few paper towels. Make sure the slices do not touch or else they will stick together.
3. Microwave the slices at 100% power for 3 minutes. Continue to microwave at 50% power for another 3 minutes. Check frequently and remove chips as they start to crisp and turn golden. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden. Let stand 5 minutes.
4. Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and microwave them as you want them.