This is a super simple recipe and is a fantastic way to make the most of your veg. Whether you’re making vegetable soup or mashed potato, think twice before binning the peel. Instead, pop them in the oven to make delicious crisps – perfect as a side dish or as a nibble with a glass of wine.
We made our veg peel crisps with carrots, parsnips and potatoes – a most satisfactory threesome. Beetroot would also make a nice addition.
Of course, it goes without saying that we selected our root veg taking care to rescue the runty ones : the teeny wee parsnips, the wonky carrots and the gnarled potatoes. Next time you’re on the hunt for your favourite root vegetables, why not challenge yourself to scoop up any that are looking a bit sorry for themselves? The ones that you know are going to get picked last for gym class.
Now you’re all set! Time to get peeling!
- Preheat the oven to 200°C
- Put the peels in a large baking tray and drizzle with olive oil and seasonings: We recommend salt, pepper, cumin and a dusting of chilli powder for all you who like to live on the veg. Haha! Toss the tray to ensure an even spread of the seasoning
- Roast for 15 to 20 minutes : Stir halfway through roasting, and remove them once they’re done to your liking.
- Once the peels are cool enough to eat, devour without delay! Why not use our chutneys as a dipping sauce ? You could even mix some yoghurt into London Piccalilli for a delicious Tzatziki style dip!