Crispy Vegetable Chips

• 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 Tbs. olive oil, preferably extra-virgin
• 2 Tbs. yellow cornmeal
• 1/4 tsp. freshly ground pepper

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

carrots, parsnip, sweet potato, potato, olive oil, yellow cornmeal, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/crispy-vegetable-chips/ (may not work)