Vegetable peel crisps

Name: Vegetable peel crisps
Prep time: 15 min
Total time: 40 min
Yield: 4-6
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

Serves: 4-6

Prep time: 15 mins

Total time: 40 mins, plus cooling

Recipe photograph by Andrew Burton

Vegetable peel crisps

Recipe by Abigail Spooner

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Make your own vegetable crisps and reduce food waste with this handy snack recipe

Serves: 4-6

Prep time: 15 mins

Total time: 40 mins, plus cooling

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Abigail Spooner

Abi is our Senior Food Producer. 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

See more of Abigail Spooner’s recipes

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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.

Serve with