Air fryer vegetable peel crisps recipe
Why let your potato peelings go to waste? Instead of putting them in the bin, follow the steps below for a crowd-pleasing snack.
These lemon-herb salted crisps are oh-so-easy to prepare, and taste fabulous dipped in Greek yogurt or sweet chilli sauce. No time to make the lemon-herb salt? Season with salt and pepper instead – they'll be just as moreish.
You could also use the peel from other root veg, like carrots and parsnips.
Ingredients
- 3 potatoes (just the peel)
- 1 sweet potato (just the peel)
- 1 dipping bowl of Greek yogurt, to serve
- 1 dipping bowl of chilli sauce, to serve
- 1 lemon
- 1 fresh rosemary sprig
- 30 g sea salt flakes
Details
- Cuisine: British
- Recipe Type: Christmas
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
To make the lemon-herb salt:
- Use a vegetable peeler to peel strips of rind lengthways (avoid the pith) from the lemon.
- Cut each strip in half lengthways.
- Place the peel and rosemary in the basket of an air fryer. Cook at 70°C/160°F for 10 minutes.
- Remove the rosemary.
- Cook the peel for a further 10-15 minutes, or until dry.
- Remove and set aside to cool.
- Strip dried leaves from the rosemary sprig.
- Combine the dried peel and rosemary leaves in a spice grinder or mortar, and grind to a powder.
- Add to a jar with the salt.
- Use the end of a wooden spoon to gently crush and combine.
To make the crisps:
- Wash the vegetable peelings and use a clean tea towel to thoroughly dry.
- Place in a bowl and spray lightly with olive oil. Toss to coat.
- Place in a single layer in the basket of the air fryer (you may need to do 2 batches).
- Cook at 180°C/360°F, stopping to toss once or twice, for 8-10 minutes, or until dry.
- Transfer to a plate. Sprinkle with the herb salt to taste.
- Serve with yogurt and chilli sauce.
Recipe courtesy of Wren Kitchens. Image: Monika_1/Shutterstock
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