Thank you to @airfryergirluk on Instagram for the idea. She made crisps with potato peelings, but I rarely peel potatoes. So I thought I try it with beetroot peelings as I love root vegetable crisps.
I peeled a large allotment grown (pale) beetroot. The skin was probably tougher than a shop bought beetroot, and the resulting crisps were a little chewy. But the experiment was successful enough for me to want to try parsnip and carrot peelings, using a potato peeler to make ribbons of the whole root.
Serves 1
Peelings from 1 very large beetroot, or 2 standard sized
1 tsp olive oil
Pinch of coarse salt
Either wash the vegetables well before peeling, or rinse the peelings once removed to wash off any dirt. Pat dry with kitchen roll. Toss in the olive oil and salt. Air fry at 180C for 10 minutes, toss after this time, and give a few more minutes if required.
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