This is such a super way to use up vegetable peels and make something really tasty. This recipe can be used for any vegetable peel but it particularly works well for potatoes, carrots and parsnips.
It’s so simple it hardly needs a recipe, tbh, but here goes.
1. When peeling the veg, try to make the peels themselves as large as possibly so do long strokes with the peeler.
2. Drizzle with olive oil and any seasoning you may like. Options include paprika, onion powder, garlic powder, barbecue seasoning. Sprinkle with salt and make sure each peel is coated in oil.
3. Lay out on a baking sheet ensuring no peels are overlapping.
4. Cook at 180 degreed for about 10 minutes or until the peels are nice and crispy