When the store bought version is too expensive, these are quite easy to make.
Makes about 6 cups. Slice vegetables into 1/16 inch thick slices. Blanch each vegetable (except the plantain) separately in boiling water for 1 minute. Transfer to paper towels and pat dry. Keep the vegetables separated after blanching. Lightly coat a micro-wave safe plate with cooking spray. Arrange sweet potato slices, without overlapping, on the plate and season with salt. Microwave high for 5 minutes. Turn the slices and cook about 2 more minutes until crisp. Let cool then transfer to a bowl. Repeat with each vegetable separately, spray with cooking spray between each batch. Arrange the plantain slices on the sprayed plate and microwave about 6 minutes, or until beginning to brown. Let cool, if not quite crisp microwave another minute or two. The chips can be stored in an airtight container about a week. Recrisp in a 250 F. oven.
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|Serving Size: 1 Serving (1242g)|
|Recipe Makes: 1|
|Calories from Fat: 24 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 221.6mg||8 %|
|Potassium 4668.6mg||123 %|
|Total Carbohydrate 314.1g||92 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 289g|
|Protein 18.8g||27 %|
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Calories per serving: 1315
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