Skinny chippin (root peels)
- Skins of root veggies like carrots, beetroot, potatoes, radishes & turnip
- Seasonal herbs like parsley, thyme & rosemary
- Salt to taste
- Oil to coat the skins
Instructions
- Preheat oven to 200°C (390°F).
- Use a bowl to evenly coat all the vegetable peels with oil and salt.
- Spread on a baking sheet in a thin layer and bake for 8-10 minutes.
- Serve immediately with your favorite dip.
Created by Radhika Khandelwal, Worldchefs www.pandoodle.org.