Non-Fried Vegetable Chips in the Microwave

Name: Non-Fried Vegetable Chips in the Microwave
Cuisine: American
Ingredients: 1 Kabocha squash; 1 Lotus root; 1 Carrot; 1 Salt

cookpad.japan @cookpad_jp

This is a vegetable version of my potato and sweet potato chips recipe. I tried making them with the vegetables used in store-bought vegetable chips.
Onions didn't quite work this time, but if I can find a good way to make these chips with onions, I'll upload the recipe.

-If you sprinkle the chips with salt after cooking, it will just fall off, so if you want to use it, please add it before cooking. (Kabocha squash and carrots have a slightly sweet flavour so they taste great even without salt.)
-The cooking time will vary depending on the size and type of vegetable, so please adjust the cooking time accordingly. Recipe by Marrietty

cookpad.japan @cookpad_jp

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Ingredients

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Steps

1

Peel the carrot and lotus root and slice them with a mandoline. The kabocha squash is quite hard, so be careful not to injure yourself when preparing it.
2

Soak the lotus root slices in water for a while to prevent them from changing colour. While the lotus root is soaking, start heating the rest of the vegetables up in the microwave.
3

If you slice the carrot into strips rather than circles it'll be harder to burn them.
4

Pat the vegetables dry and arrange them on a large plate without them overlapping. If you want to season the vegetables with salt, do it now!
5

Then put the plate in the microwave and heat the vegetables for 1-2 minutes. Then turn the vegetables over and cook them for another 1-2 minutes (this will help the vegetables to cook faster and the end product will be prettier). Be careful not to burn yourself!
6

Since these vegetables contain less moisture than potatoes or sweet potatoes, they will cook quicker. They're easy to burn though so please be careful.
7

When the moisture has all evaporated and the vegetable slices are dry and crispy, they're ready to eat.