Sweet Potato & Parsnip Chips

Sweet Potato & Parsnip Chips - Microwave Style

1 medium sweet potato, very thinly sliced
1 medium parsnip, very thinly sliced
2 teaspoons extra-virgin olive oil
1/2 teaspoon granulated garlic
1 teaspoon Herbes de Provence
½ teaspoon sea salt

1. Slice sweet potatoes and turnips into thin (1/8-inch) rounds. (I used a mandolin but you could use a sharp knife or even a vegetable peeler.) 

2. Toss the slices in a medium bowl with oil, seasonings and salt to coat evenly. 

3. Coat a large microwavable plate with cooking spray or place a piece of parchment paper on microwave plate. Arrange veggie slices in a single layer on the plate or parchment paper. 

4. Microwave, uncovered, on high until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. 

5. Transfer the chips to another plate and allow to cool completely. (Chips will crisp more as they cool.) Repeat with the remaining veggie slices.

Adapted from Eating Well