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vegetable crisps with curry salt
www.olivemagazine.com
Recipe Saved
Recipe Saved
Total: 30 minutes
Servings: 2.5
Author : Adam Bush
Ingredients
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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.
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