Any part of a vegetable that is edible should be consumed in its organic form. Discarding good quality ingredients like stalks, peels, clean shoots or roots is probably a sin against Mother Nature and farmers. Consuming vegetables, fruits and greens in their purest organic form is the best way of eating them. Try to convert simple ingredients into nice, tasty and fancy eatables like the one here with beetroot and potato peels. Use organic ones and rinse them beforehand. These crisps will disappear in a jiffy and they are ready in a few minutes. Try other potato and beetroot recipes so you get to make these crisps by saving the peels! These are also a healthy alternative to deep fried, oversalted chips.
Beetroot and Potato Peel Crisps
Prep time
Cook time
Total time
Crispy, salty, beetroot and potato peels roasted chips
Author: Vindhya Desai
Recipe type: Snack
Cuisine: World
Serves: 2 Cups crisps~
Ingredients
- 1 or 2 medium sized organic potato peels or as desired
- 1 or 2 medium sized beetroot peels or as desired
- Salt to taste
- Olive oil/cooking oil to drizzle
Method
- Clean and rinse the peels in water. Keep them in a plate
- Before roasting the peels, spread them on a paper towel and dry them out completely
- Pre-heat oven to 200 Deg C. Line a baking sheet/cookie sheet with parchment paper. Spread the peels in a single layer
- Drizzle olive oil all over. Roast them at 200 Deg C for 10-12 minutes till crisp. Turn them once in between
- Sprinkle salt and serve
Notes
As mentioned in the recipe, use organic potatoes and beetroots so that the peels are free from chemicals/pesticides
Use peels of carrots, beetroots, potato, sweet potato, turnips, parsnips etc, anything you like
Ensure to wash the peels thoroughly so that no grit or mud is nestled in them
Sprinkle pepper powder or chilli powder or chaat masala if desired or serve with a dip if you fancy 🙂
Use peels of carrots, beetroots, potato, sweet potato, turnips, parsnips etc, anything you like
Ensure to wash the peels thoroughly so that no grit or mud is nestled in them
Sprinkle pepper powder or chilli powder or chaat masala if desired or serve with a dip if you fancy 🙂
 Stepwise:
Clean and rinse the peels in water. Keep them in a plate
Before roasting the peels, spread them on a paper towel and dry them out completely
Pre-heat oven to 200 Deg C. Line a baking sheet/cookie sheet with parchment paper. Spread the peels in a single layer
Drizzle olive oil all over. Roast them at 200 Deg C for 10-12 minutes till crisp. Turn them once in between
Sprinkle salt and serve
