Vegetable Crisps With Curry Salt

Ready in 30 minutes 
Calories 221 kcals per serving 


  • 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) 


  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.

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