Vegetable crisps with curry salt
- Adam Bush
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Serves 4 as a snack
Easy
Total time: 30 mins
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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
Gluten free
Vegan
Vegetarian
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Scrub and wash any vegetables well before peeling. Also try our parsnip crisps and parmesan crisps.
Vegetable crisps with curry salt
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal221
- fat9.6g
- saturates1.4g
- carbs26.9g
- sugars8.4g
- fibre7.3g
- protein3.2g
- salt0.7g
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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.
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step 3
Put the peelings into a bowl and sprinkle over the curry salt to serve.
Check out more of our Christmas recipes here including our easy canapé ideas...
Authors
Adam BushDeputy food editor
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