Ingredients
Carrots, peeled and trimmed
Potatoes (all varieties, including sweet potatoes), washed, not peeled
Turnips, trimmed, not peeled
Celery root, peeled
Leeks, washed and trimmed to 5 inches
Seasonings, such as coarse salt, cayenne, cumin, paprika, and wasabi powder
Bell peppers, sliced into thin strips
Pumpkin seeds
Canned chickpeas, rinsed and drained
Frozen green peas, thawed
Sage and rosemary, leaves separated
Chives
Sprouts, such as mung bean, lentil, mixed crunchy, and wheat
Preparation
Slice carrots, potatoes, and turnips, paper thin, lengthwise or widthwise, on a mandoline. Slice celery root and leeks, lengthwise. Re-rinse leeks.
Working with one kind of vegetable at a time, arrange on a double layer of paper towel placing pieces close together but not touching. Sprinkle with seasoning, if desired.
Microwave vegetables on high; the following are approximate times. Carrots and bell peppers: 2 minutes, turn, 2 more minutes. Sweet potatoes, turnips, celery: 2 minutes, turn, 1 1/2 more minutes. Potatoes: 1 1/2 minutes, turn, 1 1/2 more minutes. Leeks: 1 1/2 minutes, turn, 1 more minute. Pumpkin seeds: 8 to 9 minutes, turning every 3 minutes. Chickpeas and green peas: 8 to 10 minutes, turning every 3 minutes. Sage, rosemary, chives: 1 minute, turn, 1 more minute. Sprouts: 6 to 8 minutes, turning every 3 minutes.
Let cool before eating. Store in airtight containers for up to 3 days; keep green peas in an open container and eat within 2 days.
