Ingredients
- 1 lg. sweet potato, peeled
- 1 lg. Russet potato, peeled
- 2 lg. beets, peeled
- 1 T. olive oil
- 1/4 t. dried rosemary
- 1/4 t. dried thyme
- 1/4 t. garlic-infused salt
Tip: Screenshot this list for easy reference while shopping
Instructions
- Slice all vegetables using a mandolin set on its thinnest setting.
- Soak slices in ice water for 10-15 minutes. Rinse repeatedly until water runs clear.
- Dry the slices thoroughly and toss with oil, herbs and salt.
- On a microwavable plate, arrange as many slices on a paper towel as will fit in a single layer. It will be necessary to work in batches.
- Microwave the potato and sweet potato slices at full power for 3 minutes. Flip and continue to cook at half power in 1 minute intervals, removing browned slices as they are done. Repeat until all slices have been cooked.
- Microwave the beet slices at half power in 2 minute intervals, flipping and removing crisp slices as they are done.