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 | ||
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Calories: 1315 | ||
Calories from Fat: 24 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1315
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