Scrub and wash any vegetables well before peeling.


  • 800g left-over peelings and vegetables, peeled (potatoes, parsnips and carrots work well, including skins)
  • 3 tbsp olive oil


  • ½ tsp sea salt flakes
  • ¼ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp mild chilli powder
  • ¼ tsp caster sugar


  • STEP 1

    Heat the oven to 190C/fan 170/gas 5. Tip the peelings into a bowl and toss with a little seasoning and the olive oil. Divide between two large non-stick trays, then cook for 20-25 minutes, tossing halfway, until really crisp.

  • STEP 2

    Mix together the ingredients for the curry salt.

  • STEP 3

    Put the peelings into a bowl and sprinkle over the curry salt to serve.

*This recipe is gluten-free according to industry standards

Check out more of our Christmas recipes here including our easy canapé ideas...

A selection of Christmas canapes on three plates including sausage blinis, gin and tonic cake squares and beetroot tacos


Adam Bush Chef Portrait
Adam BushDeputy food editor

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