Vegetable crisps with curry salt

Name: Vegetable crisps with curry salt
Total time: 30 min
Ingredients: 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

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Total: 30 minutes

Servings: 2.5

Author : Adam Bush

Ingredients

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800 grams left-over peelings and vegetables, peeled (potatoes, parsnips and carrots work well, including skins)3 tbsp olive oil½ tsp sea salt flakes¼ tsp ground turmeric½ tsp ground cumin½ tsp ground coriander½ tsp mild chilli powder¼ tsp caster sugar

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Instructions

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Step 1

Heat the oven to 190C/fan 170/gas 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.