Friday, 5 May 2017

Peelings crunchies

Have you made these before?  I hadn't until last week.

You need clean potato peelings so best to wash and dry the spuds before peeling them.

All I did was pop the peelings in a poly bag, add some oil (not much) and squish it around to coat every bit of peeling, then pop the peelings on a baking sheet (I used parchment to prevent any sticking), sprinkle with salt and bake at about 170-ish until it's all scrunchy.  Really tasty.

I wonder how it would work with carrot peelings . . .
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3 comments:

  1. Eileen T5 May 2017 at 08:34

    I've done carrot and parsnip, both were lovely. I also tried very thin slices of beetroot.

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  2. Diane5 May 2017 at 08:38

    I guess this would work with most peeling a mixture might be nice?

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  3. Joy6 May 2017 at 07:13

    Thank you, ladies! I shall give them a go at some point.
    J x

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