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Vegetable crisps in the microwave

 

Vegetable crisps in the microwave

INGREDIENTS: 4 PERS.

  • 1 potato
  • 1 carrot
  • 1 parsnip
  • 1 courgette
  • 1 cooked beet


PREPARATION:

  1. I use a microwave round crisper cooker because it does not heat up and is special for crisps. After, there are several models as a form of plate. Start with the potato because being thin it will cook quickly. As an indication, my microwave is 900 watts, I put them at full power for 3 minutes. I do it minute by minute to control the cooking. Continue with the carrot, letting it cook for 5 to 7 minutes. I do it minute by minute to control the cooking. After 3 minutes, I cook 30 seconds by 30 seconds. Continue with the zucchini. The longest cooking because it will require between 20 and 25 minutes. On the other hand, the most delicate also because if it cooks too much it risks catching fire! Here's my tip: I cook zucchini minute by minute for up to 3 minutes. I remove them and put the parsnip to cook. Parsnip takes about 10 minutes. Alternate between zucchini and parsnip. Don't hesitate to take a 10-minute cooking break. Finish with the beet, which will take around 5 minutes.
  2. Peel the potato, carrot, and parsnip, wash and dry them. Wash the zucchini, dry it but do not peel it. Cut the potato with a mandolin to obtain thin slices. For the other vegetables, cut them with a knife into slices of about 3 mm.


TIPS

Always cook vegetable minute by minute. As soon as you hear the vegetable crackling, continue cooking for 30 seconds.

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