Carrot, ginger, sweet potato, tomato, spinach and banana microwave chips - no oil

I got so excited about making potato chips that I decided to see what else I could make into chips using my silpat and the microwave.

Here are my hits and misses:

Carrots:
Using a potato peeler, create thin carrot curls. Place on silpat and lightly salt. Cook for approximately 3-4 minutes in the microwave.

I thought these were pretty good. Some of them cooked quicker than others, and some were just a teensy bit humid still when I took them out. I will make them again. 

Ginger shreds: For the record, ginger doesn't slice very easily with a peeler due to the tensile and hairlike inner strands. I'm a big ginger fan, so these are awesome as they are easily crumbled and can be sprinkled in salads etc. 

This took approximately 3 minutes

Spinach: These leaves cooked quickly - in about two minutes. While I wasn't sure they were completely done (some were a little bit limp), many of them were plastered to the silpat and difficult to get off. In addition, some of the spinach stems turned black, and I saw some sparks and small flames. 

While I liked these, I'm not sure if I will make these again. They were too hard to peel off of the silpat and came off in crumbles. If I ever need spinach crumbles - these are my go to. 

Sun dried Tomatoes: 

I loved how these turned out. Interestingly though, they still came out a little humid and damp, even though in some areas, black lacing appeared. Perhaps my tomato slices needed to be more uniform. 

I'll definitely make these again, however I will possibly use the microwave at a mid power level rather than on high. 

Sweet potato chips: 

These are probably my favorite turnout of the lot. Thinly sliced, lightly salted, they cooked at around 3-4 minutes. Lightly salted, a sweeter version of a potato chip. 

This is a definite make again.

Finally, last but not least, banana chips: 

I sliced these as thinly as possible. I also cut them on an angle. When I cut them straight it got messed up with the inner makings of the banana. Trust me - the angle is easier. 

At first I didn't think these would work. I cooked them on high for about 4 minutes. They were so moist and almost boiling. Then I lowered the microwave power to half and cooked them for approximately 2-3 minutes longer. I just kept checking them. I didn't want them to burn, but I didn't want them soft and floppy either. 

As it turns out, while these look burnt, they were actually pretty perfect. They hardened as they cooled, and were a perfect blend of banana sugary like candy. And they were inhaled. Sticky and chewy in the teeth like toffee mmmm.  Definitely one we will do again. 

Gingersnaps - plant based, gluten/egg/dairy free

Plant based gingersnaps? Finally - Yes please, and thank you!! 

•                 
• These are beautifully crunchy on the outside, and chewy and soft on the inside. Fresh ginger and orange zest give them an extra kick of subtle flavor, and cinnamon and cloves add warmth and depth to these crowd pleasers.
•                
• 1/2 cup coconut cream (solid mass from the top of canned coconut milk)
• 2 cups demerara sugar (evaporated cane juice crystals) 
• 1/2 cup sorghum syrup or molasses
• 1 tsp  vanilla
• 5 cups almond flour 
• 2.5 tsp baking soda
• 3/4 tsp salt
• 2 T. freshly grated (finely) raw ginger
• 2 tsp ground ginger
• 1 T. ground cinnamon
• 1 tsp ground cloves 
• zest from 1 orange
• 3 T. coconut milk or other non-dairy milk
• 1 cup demerara sugar (for rolling)
• In a mixer, cream coconut cream, sorghum/molasses and demerara sugar together. Mix in vanilla, raw ginger and orange zest. Add dry ingredients and mix. If the dough is too sticky, add additional almond flour using 1/4 cup increments. 
• Using spoons, form golf ball sized balls, and roll in additional demerara sugar. Place on cookie sheet, and flatten slightly, using the back of a spoon or a fork. 
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• Bake at 350* F. for 10-13 minutes. Remove from the oven and allow to cool on the pan for an additional 10 minutes. 
•                  
• Yield: Approximately 4 dozen cookies
• *These store quite well in the freezer 
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Zucchini & Portabello Mushroom Stir Fry

Holy cow! This was such a great dish - my husband asked me when I was going to make it again, even though I just made it two days ago.
This takes a slightly Asian twist on zucchini and is so easy and healthy.
Truly a 15 minute dish.

2 medium zucchinis

1/2 yellow onion, chopped

1 portabello mushroom, sliced, coarsely chopped

1-2 T. soy sauce

1-2 T. grated fresh ginger

2 t. sesame seeds

Using a grater, thinly slice zucchinis. 

Place in cast iron pan, with a small amount of water (so they don't initially stick). Add onions and mushroom pieces and cook over medium high heat, stirring occasionally, until ingredients become tender and translucent.  

Add soy sauce, and grated ginger, and cook down to reduce the liquid. Add sesame seeds, salt and pepper to taste and serve warm.