Vegetable Peel Chips

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Use every part of your vegetables with this veggie hack which transforms your carrot, beetroot, and parsnip peels into a tasty, crunchy snack. You can cook these use whilst your dinner is in the oven for a pre-dinner snack or add them to your salads, on top of your soup, and enhance your dips.

_Ingredients:

Vegetable peels (carrots, beetroot, parsnips, or a combination)
Light, neutral oil (e.g., vegetable or canola oil)
Salt & pepper
Garlic powder
Cumin
Paprika

_{Instructions:}

Preheat your oven to 200 degrees Celsius. These also work great in the air fryer!
Start by meticulously scrubbing the vegetables to ensure they are well rid of mud or dirt from the field. Peel the carrots, parsnips, and beetroot, reserving the peels for this recipe.
Place the peels in a bowl and drizzle them generously with a light, neutral oil to allow the seasonings to adhere evenly. Season with salt, pepper, garlic powder, cumin, and paprika. Feel free to adjust the seasoning as per your fancy.
Arrange the seasoned vegetable peels in a single layer on a baking tray. To prevent sticking, use a baking sheet (reusable ones are the best!)
Bake the seasoned peels for 15 to 20 minutes, monitoring their progress. Rotate or flip them as necessary to ensure uniform cooking. The goal is to achieve a crisp texture without allowing them to burn.
Enjoy them served with an aioli dip, tossed throughout your salad or as a bit of texture in your soup.