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Ingredients
- Long Vegetable Peelings, Cleaned (potato/parsnip/sweet Potato/carrot/swede)
- Squirts Of Olive Oil From Spray Or Drizzle From A Bottle
- Sea Salt, to taste
Method
- Preheat oven to 200-220C (400F/Gas 6).
- Lay peelings in single layer on a nonstick baking sheet.
- Drizzle or spray with olive oil.
- Cook for 10-20 minutes until brown and crispy.
- If any peelings are still a little uncooked at the end, switch the oven off and leave to dry out.
- Remove to a bowl and sprinkle with sea salt to taste.
