
Vegetable crisps with curry salt
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack
Ingredients
- 800g left-over peelings and vegetables, peeled (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
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.