Here's the recipe for potato and sweet potato chips: Recipe ID: 2113920
Peel the carrot and lotus root and slice them with a mandoline. The kabocha squash is quite hard, so be careful not to injure yourself when preparing it.
Soak the lotus root slices in water for a while to prevent them from changing colour. While the lotus root is soaking, start heating the rest of the vegetables up in the microwave.
If you slice the carrot into strips rather than circles it'll be harder to burn them.
Pat the vegetables dry and arrange them on a large plate without them overlapping. If you want to season the vegetables with salt, do it now!
Then put the plate in the microwave and heat the vegetables for 1-2 minutes. Then turn the vegetables over and cook them for another 1-2 minutes (this will help the vegetables to cook faster and the end product will be prettier).
Be careful not to burn yourself!
Since these vegetables contain less moisture than potatoes or sweet potatoes, they will cook quicker. They're easy to burn though so please be careful.
When the moisture has all evaporated and the vegetable slices are dry and crispy, they're ready to eat.
Story Behind this Recipe
This is a vegetable version of my potato and sweet potato chips recipe. I tried making them with the vegetables used in store-bought vegetable chips. Onions didn't quite work this time, but if I can find a good way to make these chips with onions, I'll upload the recipe.
-If you sprinkle the chips with salt after cooking, it will just fall off, so if you want to use it, please add it before cooking. (Kabocha squash and carrots have a slightly sweet flavour so they taste great even without salt.) -The cooking time will vary depending on the size and type of vegetable, so please adjust the cooking time accordingly.