Crispy Vegetable Chips

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 tbsp olive oil, preferably extra-virgin
 * 2 tbsp yellow cornmeal
 * ¼ tsp freshly ground pepper

Directions

 * 1) Half-fill medium saucepan with water. Add 1 teaspoon salt.
 * 2) Bring to a boil.
 * 3) Cut vegetables into ¼-inch slices.
 * 4) Preheat broiler.
 * 5) Coat baking sheet with cooking spray.
 * 6) Blanch vegetables until barely fork tender, about 3 minutes.
 * 7) Remove with slotted spoon to medium bowl. Let cool for a few minutes.
 * 8) Toss vegetables with oil, cornmeal and sprinkling of salt and pepper.
 * 9) Arrange vegetables in single layer on prepared sheet.
 * 10) Broil until lightly browned, 4 to 5 minutes per side.
 * 11) Serve warm.