Dorling Kindersley have recently released My Zero Waste Kitchen, a really useful zero waste cookbook and guide by Kate Turner. Full of smart and simple ideas to shop, plan, cook, and eat waste free, as well as with ten recipes to use up leftovers and food scraps, it’s a handy guide to have at your fingertips.
Dorling Kindersley have kindly let me share this great recipe from the book for zero waste crisps with Moral Fibres readers. Kate’s recipe lets you transform potato peelings or old veg into these moreish crisps, creating a healthy zero waste snack from leftover veg! Each recipe in the book contains three zero waste twists to give suggestions on how to customise the recipe depending on what you have to hand, and to encourage you to get creative with the contents of your fridge. This recipe is no exception – you’ll find three zero waste twists at the end.
50g potato peel from around 2 large potatoes
½ tbsp olive oil
A generous pinch of chilli powder
½ tsp sweet smoked paprika powder
¼ tsp salt
Freshly ground black pepper, to taste
50g kale leaves
FIRST MAKE THE BASE
- Preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment.
- Place the potato peel in a mixing bowl with half of the oil, spices, salt, and pepper. Using your hands (wear gloves if necessary), gently rub the peel until it is completely coated with oil and spices. Set aside.
- Using a sharp knife, remove the tough, woody kale stems and roughly chop the leaves in to bite-sized pieces.
- Place the kale in a mixing bowl with the remaining oil, spices, salt, and pepper. Gently rub the kale for 1–2 minutes until it is completely coated and starting to soften.
- Spread the potato peel and kale thinly on separate baking trays in single, even layers. Set the kale tray aside.
- Place the potato peel in the oven and leave to roast for 25 minutes. After 10 minutes, add the kale tray and continue roasting for the remaining 15 minutes, or until crisp. Watch carefully to ensure they don’t burn.
- Remove the crisps from the oven and leave on the trays for a few minutes to crisp up before eating.
- The crisps are best eaten within a few hours, but can be stored in an airtight container for 1–2 days. Re-crisp them in the oven at a low temperature for 3–4 minutes.
NOW ZERO-WASTE IT!
SWEET POTATO AND POTATO PEEL CRISPS
Swap the kale for the peel of 2 large sweet potatoes – about 50g. Combine with the regular potato peel and season as per the recipe. Roast both for 25 minutes, or until crisp.
TIRED PARSNIP AND POTATO PEEL CRISPS
Swap the kale for 1 parsnip – about 100g. Slice very thinly, either with a mandolin or a vegetable peeler, including tops and tails. Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp. Thicker slices may need an extra 5 minutes, but watch carefully to ensure they don’y burn. Add the potato peel tray to the oven for the last 25 minutes.
TIRED BEETROOT AND POTATO PEEL CRISPS
Swap the kale for 1 beetroot – about 100g. Slice very thinly either with a mandolin or a vegetable peeler, including tops and tails. Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp. Thicker slices may need an extra 5 minutes, but watch carefully to ensure they don’t burn. Add the potato peel tray to the oven for the last 25 minutes.
Or simply combine all the vegetables to create a rainbow of flavours and colours.
My Zero-Waste Kitchen by Kate Turner is published by DK. £6.99, DK.com