Subject: Vegetable Chips
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 05 2001 - 02:42:59 EST
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for this culinary chuckle:
The customer in the Italian restaurant was so pleased that he asked to
speak to the chef. The owner proudly led him into the kitchen and
introduced him to the chef. "Your veal parmigiana was superb," the
customer said. "I just spent a month in Italy, and yours is better
than any I ever had over there."
"Naturally," the chef said. "Over there, they use domestic cheese.
Ours is imported."
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T O D A Y ' S R E C I P E
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We haven't done a vegetarian theme in some time.......
You won't believe how intense the flavors of the vegetables become
after drying according to the following method. Be sure to slice the
vegetables as thinly as possible, using a mandolin or mechanical
slicer if you have one.
Vegetable Chips
2 - 3 lbs (900 - 1350 g) assorted root vegetables, such
as sweet potatoes, russet potatoes, large carrots, daikon
radishes, turnips, parsnips, rutabagas (Swedes), or beets,
peeled and sliced as thinly as possible
Salt
Cooking spray
Sprinkle the vegetables lightly but evenly with salt and allow to
stand at room temperature for 30 minutes. Rinse in cold water and dry
completely with paper towels. Spray a baking sheet lightly with the
cooking spray and arrange the sliced vegetables in a single layer on
the sheet. Spray the vegetables lightly with cooking spray and bake
in a preheated 275 (130C) oven for 40 to 60 minutes. Check the
vegetables frequently and remove them as they are dry. They will
become more crisp as they cool. Season with salt and store in an
airtight container for up to two weeks. Makes about 4 to 6 cups (1 -
1.5 L), to serve 4 to 6.
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