In my fish-less fish cake recipe I eluded to bonus snacks and I would the absolute worst person on this planet to deny you of such promises.

I’m currently embarking on a tiny mission to start reducing food waste. I say tiny, because I really don’t feel like I’m actually doing anything but with THIS little trick, I can hold my head up high and expect my award for environmental protection any fucking day now.

All we’re doing is eating the peels of the root vegetables that we would normally throw out. Roast them as you’re prepping the rest of your dinner for a bonus snack of goodness as you go (or save them up in an air tight container for another time if you’re a psychopath).

Isn’t it a-peeling? (sorry, I’m really sorry)

What you need:

Peels of whatever you’re peeling; Potatoes, carrots, parsnips, sweet potato; most root vegetables should work here.

Olive oil

Salt/pepper

Seasoning of choice

What to do:

Preheat the oven to 400f (this is what I roast a lot of vegetables at anyway, so chances are my oven needs to be at this temperature for the rest of the dinner); adjust as you need.

When peeling the vegetables, I like to pay a little more attention to get bigger peels (as opposed to the speed peeling demon that I normally am). Gather the peels and chuck them on a lined baking sheet (or roasting tray; whatever you were going to use for dinner anyway).

Drizzle a good amount of olive oil over them (for about 2 potatoes and 2 carrots worth of peels, I use 2tbsp of oil). Season with salt, pepper, and anything else you like. I’ve used my bougie British only seasoning that I’ll never find anywhere else (how’s THAT for a carbon footprint), but garlic powder, cayenne, piri piri, ras el hanout, WHATEVER go mad, it’s your life.

Toss thoroughly to coat each piece of peel and take a moment to evenly spread them out as they tend to stick together a titch.

Roast in the oven for about 10-15 minutes or until crispy; tossing once or twice as they cook. When they are fresh out of the oven, take a little more of your seasoning of choice to sprinkle over and toss while the peels are still hot.

You’ve just made peel chips, bitch. Now go and be the hero.

Crunch, munch, enjoy.