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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Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.
