Vegetable peel crisps
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Vegetable peel crisps
Make your own vegetable crisps and reduce food waste with this handy snack recipe
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 400g scrubbed root vegetable peelings (such as beetroot, sweet potatoes, carrots and parsnips)
- 3 tbsp olive oil
- 2 tsp garlic granules
- 1 tsp smoked paprika
- 2 tsp ground cumin
- salt and pepper
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Pat dry the scrubbed root vegetable peelings and put in a large bowl. Toss with olive oil, garlic granules, smoked paprika, ground cumin, salt and black pepper.
- Spread the peelings out in an even layer on 2 baking trays and roast for 20-25 minutes, turning halfway, until dried and golden brown. Keep an eye on them to avoid burning. Leave to cool and crisp up and then enjoy as a snack, or as a crunchy topper for salads or soups.
