Homemade Vegetable Crisps Recipe

Vegetable crisps with curry salt

  • serves 4 as a snack
  • Easy

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


Scrub and wash any vegetables well before peeling.



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


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


  • 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

Nutritional Information

  • Kcals 221
  • Fat 9.6g
  • Saturates 1.4g
  • Carbs 26.9g
  • Sugars 8.4g
  • Fibre 7.3g
  • Protein 3.2g
  • Salt 0.7g