Name: Vegetable crisps with curry salt
Total time: 30 min
Yield: 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; 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

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.