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This recipe for MICROWAVE VEGGIE CHIPS, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Ronemous


1 potato- thinly sliced
1 Sweet Potato- thinly sliced
1 Zucchini thinly sliced
1/3 cup powdered buttermilk (can be found by the evaporated milk)
1 tbsp. kosher salt (or to taste)
2 Tbsp. Parmesan
1 Tbsp. Onion Powder
Fresh Chopped Chives for garnish *optional
Spritz of oil *optional

Mix the powdered buttermilk, kosher salt, Onion Powder, and Parmesan together in a medium sized bowl.

Place vegetables (one kind at a time) onto a parchment lined microwave safe plate and spray with oil (by using a Misto or the like).

Sprinkle seasonings over vegetables (I used a mesh strainer for this).

Microwave on high for 4-6 minutes or until the veggies have started to brown. Wait until they brown a little or they will not crisp up, but be careful not to over- brown or burn.

Repeat with each vegetable until all have been cooked. These can be eaten right away or stored for a day in an air tight container.




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