Vegetable crisps with curry salt
Serves 4 as a snack
Easy
Total time:
Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy curry spice
Skip to ingredients
- 800g left-over peelings and vegetablespeeled (potatoes, parsnips and carrots work well, including skins)
- 3 tbsp olive oil
CURRY SALT
- 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
Nutrition: per serving
- kcal221
- fat9.6g
- saturates1.4g
- carbs26.9g
- sugars8.4g
- fibre7.3g
- protein3.2g
- salt0.7g
Method
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.
