Veggie peelings are given a new lease of life, transformed into these crispy, crunchy snacks
Serves 2
2 large sweet potatoes
3 large beetroots
2 parsnips
1 garlic clove, grated
30ml truffle oil
A few sprigs of fresh rosemary (optional)
1 Preheat the oven to 180C/Fan160C/ Gas 4 and line a large baking sheet with baking parchment. Use a vegetable peeler to peel thin slivers of the veg and place in a bowl. Add the grated garlic, a few sprigs of rosemary, seasoning and the truffle oil. Mix with your hands and then transfer to the baking sheet, spreading it out as much as possible.
2 Cook for 25 mins, turning the peel over half way through. When the peel is crispy (but not burnt), remove from the oven, allow to cool, then transfer to a serving bowl. Garnish with a few sprigs of rosemary and extra salt and pepper, if needed.
We recommend serving these root veg peel crisps alongside a mulled gin. Both recipes are from our feature It’s Crispmas! by Catherine Frawley, which you can find in the December issue, along with several more crisps and drinks recipes.
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