Crispy Vegetable Chips

Description
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Ingredients

 * 2 medium carrots, peeled
 * 1 small parsnip, peeled
 * 1 small sweet potato
 * 1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
 * 2 Tbs. olive oil, preferably extra-virgin
 * 2 Tbs. yellow cornmeal
 * 1/4 tsp. freshly ground pepper

Directions
1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.

2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.

3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.