What do you do with your Vegetable peelings?
What do you do with your vegetable peelings? Throw them into the food scrap bin? You can make snacks from peelings and feel chuffed with yourself for using every piece of food you purchased instead of pouring hard earned cash down the drain.
Potato and Sweet Potato Root Skins Ingredients
Remember you can use any vegetable peelings. Store them in the fridge if you are using the next day. Personally I recommend peeling veg with a vegetable peeling as you get thin long strips. Remember to wash the skin from your root veg prior to peeling.
- Sweet potato peelings
- Potato peelings
- Baking tray
- Foil or baking parchment
- Fry Light or olive oil
- Seasoning: paprika, sea salt, ground pepper
Utensil you will need to make your root skins
Using a peeler designed for easy use is quicker than the old-fashioned knife peeling. You can buy these for about £3 in Tescos. (Summer 2019 prices)
How to make your seasoned root skins
- Line a baking tray with foil or baking parchment.
- Spray the surface with Fry Light or dribble olive oil
- Lay the vegetable skins evenly across the baking tray.
- Add more Fry Light or olive oil and with clean hands, mix the skins into the oil.
- Space the skins evenly on the tray and add seasoning of your choice.
- Mix again and add more seasoning if desired.
- Space evenly on the tray and put on the middle shelf at 200 degrees centigrade.
- You must keep checking on these, Turn every ten minutes.
- Eat straight away whilst crunchy as if left they will soften.
What are the benefits of sweet potato and potato skins?
- Sweet potato skins are rich in fibre and antioxidants. And rich in manganese, potassium, Vitamin A, C and E.
- Potato skins contain more fibre than the inner potato. Rich in fibre, riboflavin, ascorbic acid, folic acid and B6.