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Crunchy Vegetable Snack Mix

Paprika, cumin, cayenne or wasabi add some spice to this no-fat snack.

Source: Martha Stewart Living, September 1996


  • 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


  1. Slice carrots, potatoes, and turnips, paper thin, lengthwise or widthwise, on a mandoline. Slice celery root and leeks, lengthwise. Re-rinse leeks.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

Microwave ovens with carousels dry more evenly; watch ingredients carefully if drying in a non-carousel microwave.

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