Vegetable Crisps With Curry Salt

Serves 4 
Ready in 30 minutes 
Calories 221 kcals per serving 

Ingredients 

• left-over peelings and vegetables 800g, peeled (potatoes, parsnips and carrots work well, including skins)
• 3 tbsp olive oil

Curry salt - 

• sea salt flakes ½ tsp
• ground turmeric ¼ tsp
• ground cumin ½ tsp
• ground coriander ½ tsp
• mild chilli powder ½ tsp
• caster sugar ¼ tsp (optional) 

Method 

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.

2. Mix together the ingredients for the curry salt.

3. Put the peelings into a bowl and sprinkle over the curry salt to serve.