Chips from the peels of your vegetables!

These are a tasty solution to reducing your scraps but are best eaten fresh out of the oven for maximum crunch.

Other vegetable peelings like sweet potato, carrot, parsnip make great chips too or if you have some kale thats looking ready to leave this world, it too makes for excellent chips!

INGREDIENTS

Washed potato or vegetable peels

Salt

Olive oil

TOOLS

Oven

Oven tray

Spatula

METHOD

Prior to peeling potatoes wash well.

Take peelings & pat dry.

In a baking tray add oil & season with salt, spreading evenly on the tray.

Toast for around 20 mins on 180c or until crispy.

Eat straight away.

NOTE

Add garlic salt or nutritional yeast for other flavours.

SHELF LIFE

Best eaten when cooked.