Veggie Peel Crisps

The weekend is finally here and so is this week’s episode of Saturday Kitchen! 🎉
 
Today we have a super cheap and simple snack! 😋
 
Veggie Peel Crisps 🥕
 
Waste not want not... once you’ve tried these, you’ll never let any root vegetable peelings be thrown out again!

These crunchy colourful strips are loaded with fibre and loads of super nutrients. ✨

The veg peelings can be kept wrapped in the fridge for a couple of days (other than potatoes which need using straight away), so next time the oven is on for something else, pop these crisps in too and you have an instant, super cheap snack to nibble on. 😁
 
Serves 4-6
 
·    3 tbsp olive oil
·    1 tsp salt
·    1 tsp paprika
·    400g well-washed root vegetable peelings, such as potato, carrot, parsnip or celeriac, swede, beetroot, sweet potato
 
Heat the oven to 200C/fan 180C/gas 6.
 
Wash the veg peelings in cold water, drain and pat dry with a clean tea towel or kitchen paper. Transfer to a large bowl and toss together with the oil, salt and paprika until the peelings are coated in the oil. 🧂
 
Tip onto two large baking trays and spread out so they are in a single layer.
 
Get an adult to help you put them into the oven and bake for 15-20 minutes, turning with a pair of tongs every 5 minutes for even colouring.
 
Spread out onto a wire rack to cool completely and as they cool, they will crisp up.
 
And then there you have it! Super quick and tasty veggie crisps!
 
A great snack packed with goodness and all the while reducing waste!
 
Isn’t that fantastic! 😁
 
We hope you enjoy this recipe! 💗