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