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Zero Waste Crisps Recipe

my zero waste kitchen dk books jane turner

zero waste crisps recipe

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.

SERVES 2

Ingredients

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
  1.  Preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment.
  2. 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.
  3. Using a sharp knife, remove the tough, woody kale stems and roughly chop the leaves in to bite-sized pieces.
  4. 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.
  5. Spread the potato peel and kale thinly on separate baking trays in single, even layers.  Set the kale tray aside.
  6. 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.
  7. Remove the crisps from the oven and leave on the trays for a few minutes to crisp up before eating.
  8. 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

Food & Drink, Kitchen Staples

Organic Food To Eat, And What You Don’t Need To Buy

organic food to eat

organic food to eat

Organic food has been scientifically cited as being better for you but can be more expensive to buy, so I’ve been doing a little research into what organic food to eat and which organic food you don’t need to buy.  That research led me to the Pesticide Action Network UK (PAN UK), who published the best and worst food in the UK for pesticide residues.

In my list of organic food to eat, I’ve listed the foods that PAN UK found to have the highest levels of pesticide residues.  These are the ones that are worth spending a little bit more money on for the organic versions.  For example, 90% of pears that PAN UK sampled were found to have pesticide residues, and that figure is 89% for apples and 88% for grapes.

In the list of organic foods you don’t need to buy, I’ve listed the foods that they found to have the lowest levels of pesticide residues.  Here you can save your money and buy the regular non-organic versions.

If you’re a Moral Fibres US reader then do check out the Environmental Working Group Shopper’s Guide to Pesticides for information for your area.

Organic Food To Eat

Apples
Apricots
Beans in a Pod
Carrots
Citrus Fruits
Courgettes & Marrows
Cucumber
Grapes
Lettuce
Nectarines
Parsnips
Peas in a Pod
Pears
Peaches
Pineapple
Strawberries
Sweet Potatoes
Tomatoes
Yams

Organic Food You Don’t Need To Buy

Aubergines
Bananas
Celery
Chili
Corn on the Cob
Ginger
Kiwi Fruit
Leeks
Melons
Onions
Peppers
Plums
Potatoes
Raspberries
Spinach
Star Fruit

I’d always try and buy local (or at least British grown) and seasonal produce though, where possible.

One thought on the list: I’m not sure about fruits with skin on them.  For example, PAN UK found that 100% of soft citrus fruit that they tested had pesticide residue.  I’ve always been of the opinion that as you’re peeling them, and have no intention of zesting them, then you don’t need to buy organic citrus fruit.  What do you think?