Why recepie famous for?
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
Ingredients
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
CURRY SALT
sea salt flakes ½ tsp
ground turmeric ¼ tsp
ground coriander ½ tsp
mild chilli powder ½ tsp
ground cumin ½ tsp
caster sugar ¼ tsp
Instructions
MethodSTEP 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.
Salt
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.
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